Parmigiana di Melanzane 🇮🇹

Cut the eggplant into slices of about 1 cm and put them in water for 10 minutes (to remove the bitterness).

Meanwhile, peel and cut the tomato into small cubes, mix with the tomato sauce and set aside.

Now we dry the eggplant slices, season with salt and pepper and grill them. Then we reserve.

Finally, drain the mozzarella and cut it into thin slices. Set aside.

Now in a baking dish we start to assemble the Parmiggiana. First we put a very thin layer of the tomato mixture with the sauce to prevent the eggplant from sticking. Now we start to assemble eggplant slices (I put 2 per layer) - tomato sauce - mozzarella, and so on until we finish with the ingredients.

The last layer will be tomato and if we have some leftover mozzarella, finally we will put Parmesan cheese on top to gratinate.

With the oven preheated to 180ºC with heat up and down with fan, place the tray at a medium height and bake for 15 minutes. Finally, turn on the broiler and broil at 200°C for 5 minutes.

Take it out of the oven, plate it and it is ready to enjoy. Buon appetito🍴