Melanzane alla Parmigiana

A serving is 1/8 of the dish

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Chop the onion and heat a pot

Step 2

2. Add 2tbsp of oil to the pot and when hot, add in the onion

Step 3

3. Cook until it starts to brown, then add in the passata di pomodoro

Step 4

4. Add your salt, sugar, pepper and 5-10g of your basil leaves (adjust to fit your taste)

Step 5

5. Let it cook on low heat for 40 to 45 minutes

Step 6

6. Cut your mozzarella into cubes and keep some uncut mozzarella on the side. Put the slices on a sieve on top of a bowl to let the excess liquid drip out (cover with plastic wrap).

Step 7

7. While the tomato sauce cooks, cut your aubergines the long way (5-10mm slices) and grill them all (I don't use oil but you can use olive oil if you'd like) until they have softened, shrunk and are a bit brown

Step 8

8. Preheat your oven to 200°C

Step 9

9. Once everything is cooked, start assembling layer by layer into a deep dish (oven safe): tomato sauce, eggplant, tomato sauce, mozzarella and basil leaves (and then repeat tomato sauce, eggplant, tomato sauce...), Finish with tomato sauce, mozzarella, basil and parmesan

Step 10

10. Put in the oven and let it cook for 30 minutes

Step 11

11. Let it cool for 10-15 minutes and enjoy