Eggplant Parmigiana

Preparation

1. 1
   Step 1

   Cut the eggplants into finger-thick slices, sprinkle with salt, and let sit for 60 minutes.

   Timer · 60 min
2. 2
   Step 2

   Pat the eggplants dry, coat in flour, and fry in batches in hot oil until golden brown.

3. 3
   Step 3

   Drain the fried eggplant slices on paper towels.

4. 4
   Step 4

   Dice the onion and finely chop the garlic.

5. 5
   Step 5

   Sauté the onion and garlic in 3 tbsp of olive oil until translucent.

6. 6
   Step 6

   Add 500 g of tomato purée and let simmer briefly.

7. 7
   Step 7

   Chop the basil and stir it into the tomato sauce.

8. 8
   Step 8

   Grease a baking dish with olive oil and spread a little garlic on the bottom.

9. 9
   Step 9

   Place a layer of eggplant in the dish.

10. 10
    Step 10

    Spread some tomato sauce, mozzarella, and Parmesan on top.

11. 11
    Step 11

    Repeat the process until all ingredients are used up.

12. 12
    Step 12

    Bake the casserole at 200 °C for approx. 35 minutes until golden brown.

    Timer · 35 min