A traditional italian recipe but with an uncertain origin: Puglia, Sicilia or Campania?
| Prep Time | 1 hour |
| Servings |
people
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Ingredients
- 3 eggplant big
- 24 oz tomato sauce
- 14 oz mozzarella
- 2,8 oz Parmigiano Reggiano
- basil leaves
- extra virgin olive oil
- salt
- pepper
Ingredients
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Instructions
- Turn on the oven to 360°F. Wash the eggplants, dry and cut them into slices half cm thick. Use baking paper for your pan and then put the eggplants and oil them a bit.
- Put the pan in hot oven for 15 minutes and at half time turn the eggplants. Use a 14 x 16x 1,5 inch pan, pour a little of tomato sauce and arrange the first layer of eggplant slices, a layer of tomato sauce, a layer of mozzarella cheese slices, sprinkle with grated parmigiano cheese and basil, pepper and salt. Repeat all the layers to finish all ingredients.
- Oil a little bit the top and then put the pan in oven for 30 minutes.
Recipe Notes
