Eggplant Parmesan (Melanzane alla Parmigiana)

Instructions

Wash the eggplants and cut them into slices about 1 to 1.5 cm (about ¼ inch) thick.

Salt each slice on both sides to draw out the water. Arrange the slices on a plate, cover them with a second plate and leave them for 60 to 120 minutes if time allows. For a faster result, put the salted slices in a large strainer, cover them and set a weight such as a pot of water on top. Rinse off the salt under running water and let the slices dry.

For a thicker coating, whisk the eggs in a shallow dish and spread breadcrumbs or flour in another, mixing any dry spices into the flour. Dip each slice in egg so both sides are covered, press it into the crumbs, and fry in a pan over medium heat. Do not cook the slices all the way through, because they will spend more time in the oven later.

For a lighter, thinner coating, arrange the slices in a baking dish, dust each one with flour and drizzle with oil. Bake at 180°C (350°F) for about 10 minutes and leave them in the dish. They come out lighter than the fried version.

Layer the eggplant slices, tomato sauce, mozzarella and Parmesan in a baking dish. Add fresh basil leaves between the layers if you like. Three or four layers are enough, though you can make as many as you wish.

Finish the top with another covering of Parmesan for a good crust. Bake at 180°C (350°F) for about 20 to 30 minutes, until the cheese on top is lightly browned.