Parmiggiana Eggplant
2 medium eggplants
- 6 ripe but firm tomatoes
- 300 gr of mozzarella cheese
- 100 grams of Parmesan cheese
- Black pepper
- Fresh basil
- Oregano (optional)
- Salt
- Olive oil
Wash the eggplants and cut them into slices half a centimeter thick.
Salt the eggplants and take them to a pan with olive oil and brown them on both sides until they are golden on the outside and creamy on the inside.
Cut the tomatoes into cubes and sauté them with olive oil. Add to the tomato five leaves of fresh basil, salt and a pinch of sugar.
Cook for 5 to 6 minutes.
Grate the Parmesan and cut the mozzarella into slices.
Assemble in a pan like lasagna. Eggplant, cooked tomato, mozzarella, Parmesan, as many layers as your mold allows.
However, the height should not exceed 6 cm.
Make the top layer mozzarella, take to the oven and cook until golden.
Serve with a fresh basil leaf and olive oil.
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