Eggplant parmigiana, in Italian is Parmigiana di Melanzane.

We prefer to offer this recipes in Summer when we can have organic fresh eggplants!

Ingredients – 4 servings:

• 2 eggplants

• regular flour for covering all slices of eggplant to

  fry (you can also use rise flour to make it for gluten free friends)

• extra virgin olive oil for frying

• 500 ml of italian tomato sauce

• 1 onion

• some basil leaves

• 150 g of mozzarella cheese

• 150 gr of provolone cheese

• 100 g of grated parmesan cheese

  Directions:

• For the tomato sauce: put onions, basil on a saucepan with 4 tablespoons of extra virgin olive oil.

• Fry for few minutes, until they become golden.

• Add one jar of organic tomato sauce.

• Cut the eggplants into slim circles, (slices less than 1 inch thick), and

  put them in a bowl big enough to hold them all, arrange them in layers, sprinkling each layer with coarse salt. Let eggplants sit for at least 1 hour, so they can expel a good part of the bitter liquid that characterizes them.

• Prepare a pan with extra virgin olive oil, and fry the eggplant until they are golden on both sides, and let them dry on a paper towel (you can add some salt, but we don’t).

• Butter a baking dish and arrange a first layer of sauce and eggplant – with slices arranged side by side without overlapping.

• Slice provolone cheese and deal a few slices on the sauce leaving a little between them.

• Now prepare the second layer, placing the eggplants, and continue covering them with tomato sauce, then parmesan and finally of slices of mozzarella cheese, until all of the ingredients

• .Cover the last layer with a good parmesan cheese.

• Put the eggplant parmigiana in the oven at 200 degrees for 40 minutes until the tomatoes will not present the characteristic “crust” golden.

You can serve your eggplant parmigiana very hot, just pulled out of the oven, at room temperature, or even cold! The day after it is even better!!