Eggplant Parmesan

Ingredients:

-1.7 kg(54.05 oz) of eggplant

-750ml of tomato sauce

-500g(15.87 oz) mozzarella

-150g(5.29 oz) Parmesan Cheese

-2 golden onions -Basil

-1 glass of white wine

-Extra virgin olive oil

-8 basil leaves

–Black pepper, salt

For Frying: Peanut oil

Preparation:

1) Wash and cut (in 4mm slices) the eggplant. Cover the slices of eggplant with a dusted of salt and let them rest for 10 minutes.

2) Cut and fry the onions; when they are golden add all the tomato puree, salt and pepper. Leave to cook over a low heat and sometime pour a drop of wine. (B)

3) Cut the mozzarella into cubes and let it drain (in a colander).

4) Wash the eggplant slices from the salt and dry them with Scottex.

5) In a wok put plenty of oil and when the oil it’s hot, dip the eggplant slices. Brown the slices on both sides and then place them on kitchen paper. (A)

6) On the bottom of the pan, put a layer of the tomato sauce then a layer of eggplant, then again a tomato sauce, then half of the mozzarella cubes, then a dusted of Parmesan and 4 basil leaves. Repeat the operation.

7) Bake in the oven at 200°C(392 °F) for 30 minutes. (C)

After the cooking time, let it rest for 10 minutes before serve your eggplant parmesan.

Buon Appetito!