Melanzane Parmigiana



INGREDIENTS:

3 or 4 big Eggplants (Aubergines)

Tomato sauce

about 200 or 300 grams of Mozzarella cheese, sliced

Grated Parmesan cheese

Flour

Oil to fry

salt

DIRECTIONS:

1. Wash eggplants and cut them in slices circa 1.5 cm thick.
Some eggplants have a bitter taste and you can ease this by
following the following procedure.

2. Put some salt on each slice´s side and put them on a big
plate. When all the slides are covered with salt, cover them
with another plate, pressing a bit. Let them rest for 20-30
minutes. Then wash the slices under running water and let
them dry a while.

3. Dust the slices with flour and fry them. Do not overcook,
as they will spend some time in the oven later.

4. Take a pan for the oven and make a layer with eggplants
slices, then one with the tomato sauce, then one with some
slices of mozzarella and parmesan.

5. Make as many layers as you wish, but 3 or 4 should be enough.

6. Be sure the last one to be completely full of parmesan, that
will make a nice crust when cooked. Now everything is finished,
put the pan in the oven at 180 degrees C for circa 20-30 minutes.



Melanzane Parmigiana