Preparation time: 45 min
Doses (Serves nine)
- Basil to taste
- Eggplants 10
- Extra-Virgin Olive Oil to taste
- Flour 1.1 lbs
- Grana cheese 1.1 lbs
- Mozzarella 1.1 lbs
- Onion to taste
For this recipe we used:
Cut the eggplant into slices and fry them in oil (even just a little oil and a frying pan is fine), then dry the excess oil on a paper towel.
Prepare a classic tomato sauce that will be used later.
Dice the mozzarella into more or less irregular pieces.
Now it's time to put together the eggplant parmigiana.
In a pan, place the tomato first, then the eggplants, tomato, mozzarella and parmesan cheese, and so on, until we get to the edge of the baking dish.
Bake 20 minutes at 360° F.