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Eggplant Parmigiana (Vinete Parmigiana)

Ingredients
  • 3 medium-sized eggplants
  • Salt (for drawing out moisture from eggplants)
  • 6 medium-sized tomatoes (grated)
  • 1 tbsp olive oil (for the tomato sauce)
  • 5 cloves garlic (grated)
  • Pepper (to taste)
  • Oregano (to taste)
  • Fresh basil leaves (finely chopped)
  • Cheddar cheese (grated)
  • Parmesan cheese (grated)
  • Mozzarella cheese (optional, can be used instead of cheddar)
  • Olive oil (for greasing the baking tray)
Instructions
  1. 1
    Prepare the eggplants:
      • Wash and wipe the 3 eggplants with a paper towel.
      • Cut them into 1 cm thick slices.
      • Sprinkle the slices with salt and leave them for 10-15 minutes to draw out excess water.
  2. 2
    Prepare the tomato sauce:
      • Grate the 6 tomatoes and place them in a bowl.
      • Add 1 tablespoon of olive oil, salt, pepper, oregano, and 5 grated garlic cloves. Mix everything well.
      • Chop a few fresh basil leaves and add them to the tomato sauce mixture. Set aside.
  3. 3
    Cook the eggplants:
      • After the eggplants have released their water, blot the slices with a paper towel to remove excess moisture.
      • Fry the eggplant slices in a pan, without oil, turning them on both sides until they develop a bit of color.
  4. 4
    Assemble the dish:
      • Preheat the oven to 200°C (392°F).
      • In a baking tray, add 1 tablespoon of olive oil and a little bit of the prepared tomato sauce.
      • Layer the eggplant slices, then add tomato sauce, basil, cheddar cheese, and parmesan. Repeat the layers until all ingredients are used up.
      • Finish by sprinkling oregano on top.
  5. 5
    Bake:
      • Place the tray in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly.
    Enjoy your Eggplant Parmigiana – a savory, cheesy dish that's perfect for any occasion!
Read it online: https://yummy.expert/recipe/eggplant-parmigiana-vinete-parmigiana/