Eggplant Parmigiana
This is a classic dish, rich in taste, texture and layers. This is a versatile dish, great for large or small gatherings. Can be served as a main dish, side dish or in an Italian hero. Try to find the freshest mozzarella for the best taste.
Ingredients
2 large eggplants
salt
black pepper
flour for coating
breadcrumbs
2 eggs
milk
4 fresh mozzarella balls
2 cup Grated cheese
12 basil leaves
For sauce:
2 cans crushed tomatoes
1 can tomato paste
1 cup white wine
4 tablespoons sugar
salt
black pepper
red pepper flakes
4 cloves garlic chopped
8-10 basil leaves
Directions
- Peel the skin off and slice eggplant thin, about 1/4-inch-thick round pieces.
- Arrange in a single layer on a baking sheet and salt both sides. Let sit at least 1 hour.
- Rinse and dry thoroughly
While eggplant is sitting, start the tomato sauce.
Sauce:
- In a medium saucepan, cover the bottom with olive oil, salt, pepper, red pepper flakes and garlic. Let sauté until garlic is golden.
- Shut heat and add, 2 cans crushed tomatoes, 1 can tomato paste, white wine, and sugar. Stir and simmer for several minutes.
