Name: Baked Melanzane alla Parmigiana (Eggplant Parmesan)
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Ingredients: 2 whole Eggplant; 800 g Canned crushed tomatoes; 2 cloves Garlic, minced; 0.5 cups Fresh basil leaves; 450 g Mozzarella cheese, shredded or sliced; 0.5 cups Parmesan cheese, grated; 0.5 cups Olive oil; 1 to taste Salt; 1 to taste Black pepper

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Eggplant	2 whole	38	2g	9g	0g
Canned crushed tomatoes	800 g	43	2g	10g	0g
Garlic, minced	2 cloves	2	0g	0g	0g
Fresh basil leaves	0.5 cups	1	0g	0g	0g
Mozzarella cheese, shredded or sliced	450 g	225	17g	2g	17g
Parmesan cheese, grated	0.5 cups	33	3g	0g	2g
Olive oil	0.5 cups	159	0g	0g	18g
Salt	1 to taste	0	0g	0g	0g
Black pepper	1 to taste	1	0g	0g	0g

Directions

Step 1
Prepare Eggplant: Slice eggplants into 1/4-inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry thoroughly.
Step 2
Prepare Sauce: In a saucepan, heat a tablespoon of olive oil. Sauté minced garlic until fragrant. Add crushed tomatoes and a few torn basil leaves. Simmer for 15-20 minutes, seasoning with salt and pepper.
Step 3
Fry Eggplant: Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
Step 4
Assemble Parmigiana: Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of fried eggplant slices, then top with mozzarella, Parmesan, and fresh basil leaves. Repeat layers, ending with a generous layer of tomato sauce and Parmesan.
Step 5
Bake: Bake in a preheated oven at 190°C (375°F) for 30-40 minutes, or until bubbly and golden brown. Let rest for 10-15 minutes before serving to allow it to set.