Eggplant Parmesan

01Method

1. 1

   Slice the eggplants lengthwise into thin planks and arrange on a baking sheet.

2. 2

   Brush the eggplant slices with oil and roast in a hot oven until they begin to soften and turn golden.

3. 3

   Dice the onion finely and sauté it in a pan with a small amount of oil until translucent.

4. 4

   Add the canned tomatoes to the pan along with the sugar and half of the basil leaves, stirring well.

5. 5

   Simmer the sauce over medium heat, seasoning with salt and pepper to taste.

6. 6

   Spread a thin layer of tomato sauce on the bottom of a baking dish.

7. 7

   Layer roasted eggplant slices over the sauce, then add another layer of sauce.

8. 8

   Distribute pieces of mozzarella and grated parmesan over the sauce layer.

9. 9

   Repeat the layering process until all ingredients are used, finishing with sauce and cheese on top.

10. 10

    Bake the assembled dish in a preheated oven at 180°C for approximately 30 minutes until the cheese is melted and bubbling.

11. 11

    Garnish with remaining fresh basil leaves before serving.