Eggplant Parmigiana

Ingredients

• 2 medium eggplants - sliced into 1/4-inch thick rounds
• 1/2 teaspoon salt - for sweating eggplants
• 2 cups tomato sauce - preferably homemade or high-quality canned
• 1 cup mozzarella cheese - fresh, sliced or torn
• 1/2 cup Parmesan cheese - grated
• 1/4 cup fresh basil leaves - torn or whole for layering
• 1/4 cup olive oil - for frying
• 1/2 teaspoon black pepper - freshly ground
• 1/2 teaspoon dried oregano - optional, for additional flavor
• 1 teaspoon sugar - to balance acidity of the tomato sauce (optional)

Step-by-step instructions

1. Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to sweat. This removes excess moisture and bitterness.
2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
3. Heat olive oil in a frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
4. Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer half of the fried eggplant, followed by half of the remaining tomato sauce, half of the mozzarella cheese, half of the Parmesan cheese, and some fresh basil. Repeat the layers with the remaining ingredients.
5. Finish with a layer of tomato sauce and a generous sprinkle of Parmesan cheese on top.
6. Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden.
7. Let it rest for 10 minutes before serving to allow the flavors to meld.

Serving suggestion

Serve warm, garnished with fresh basil leaves and a drizzle of high-quality extra virgin olive oil. Pair it with crusty Italian bread and a side salad for a complete meal.

Nutrition per serving (estimated)

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