Eggplant Parmesan (melanzane Alla Parmigiana) I

Ingredients

• 3–4 big eggplants
• to taste tomato sauce
• 200–300 grams mozzarella cheese
• to taste parmesan cheese
• to taste flour
• to taste oil to fry
• to taste salt

Steps

1. Wash the eggplants.
2. Cut them in slices about 1–1.5 cm (or about ¼ inch) thick.
3. Salt each slice on both sides.
4. Use one of the following techniques to draw the water out.
5. Then rinse off the salt under running water.
6. Let them dry.
7. Arrange them on a plate.
8. Cover them with another.
9. Let them rest for 60–120 minutes, time permitting.
10. Alternatively, place the salted eggplant slices in a large strainer.
11. Cover the strainer.
12. Place a weight (e.g., a pot of water) on top to help squeeze out the water faster.
13. Bread the eggplant slices.
14. Cook them, using one of these two methods.
15. Do not overcook, as they will spend more time in the oven later.
16. For a thicker breading, dredge the slices.
17. Fry the slices.
18. Whisk the eggs in a shallow dish.
19. Spread the crumbs (or flour) in another.
20. Mix any dry spices in the flour.
21. Dip each slice in the eggs.
22. Cover both sides.
23. Then, cover them in the crumbs.
24. Fry them in a pan over medium heat.
25. For a light thin breading, dust the slices with flour.
26. Bake the slices.
27. They should come out lighter than if fried.
28. Arrange the slices in a baking dish.
29. Dust each slice with flour.
30. Drizzle with oil.
31. Bake at 180°C (350°F) for about 10 minutes.
32. Leave them in the baking dish.
33. Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish.
34. Some cooks add fresh basil leaves.
35. Make as many layers as you wish, but 3 or 4 should be enough.
36. For a nice crust, finish with another covering of Parmesan.
37. Bake at 180°C (350°F) for about 20–30 minutes, or until the cheese topping is lightly browned.