Baked Parmigiana

How to Make

• Cut the eggplants lengthwise, about 1.5 cm in width. Sprinkle salt on both sides and leave for 1 hour
• Mix the breadcrumbs with half a cup of the parmesan and the dried oregano. Set aside
• Finely chop the onion, mash the garlic and chop the tomatoes. Also set aside
• Pat the eggplant dry and coat each slice with flour, then beaten egg, then the breadcrumbs-Parmesan-oregano mix
• Bake them in a preheated oven at 180 deg. C for about 40 minutes, turning them halfway through
• While the eggplant is in the oven, start by frying the onion in olive oil and seasoning it with salt and pepper. Let the onion cook really well.
• Then continue gradually adding the mashed garlic, fresh tomatoes. Let it cook on medium high until it starts to look like a sauce, for about 15 minutes.
• Then cook on low heat for 15-20 minutes, adding the passata, vinegar, sugar, and finishing it off with fresh basil. Taste it and adjust the salt if needed
• Layer everything in a large oven dish, starting with the tomato sauce on the bottom.
• Then repeating: eggplant, tomato sauce, cheeses (Parmesan and Mozzarella) for about 3-4 layers and top with the remaining cheese.
• Bake at 180 deg. C. for 25 minutes or until the top is crispy and golden.
• Note on the cheese: the best cheese to use is fresh Mozzarella, sliced thinly. But if you like can substitute with grated cheese and the result will stil be awesome.