- 2 long eggplants
- 3 tbsp extra virgin olive oil
- 1 cup ready-made or homemade tomato sauce
- 4 oz mozzarella, sliced
- 1 cup freshly grated Parmigiano Reggiano
- 10-15 fresh basil leaves, shredded
- Sea Salt and freshly ground black pepper
This delectable combination of flavors and textures makes this Italian recipe a classic! You can also use potatoes, zucchini, or artichoke hearts or a combination of them all. Plenty of crusty bread for mopping is essential. Mangiare!
1 – Cut the eggplants into disks and discard the ends. Sprinkle with salt and lay in a colander. Place a plate directly on top of the eggplants and put a weight on top so it presses down onto them. Stand the colander in the sink for 1 hour while any bitter juices drain away.
2 – Preheat the oven to 400F and lightly grease an ovenproof dish or baking pan with a little of the olive oil.
3 – Rinse and pat dry the eggplant slices, then brush lightly with the remaining oil. Bake the eggplants on both sides until soft and slightly browned.
4 – Next, start to fill the dish or pan, adding the salt and pepper as you go along. Put a layer of tomato sauce in the bottom, then add a layer of eggplant slices, a layer of mozzarella slices, another layer of tomato sauce, a sprinkling of Parmigiano Reggiano, and a few torn basil leaves. Repeat until the dish or pan is full, finishing with a thick layer of tomato sauce, Parmigiano Reggiano, and basil.
5 – Bake in the oven for about 30 minutes. If your layers fill the dish or pan, place it on a baking sheet to catch any drips. Remove from the oven and let stand for about 5 minutes before serving.
Serves 4 to 6