Parmigiana d'aubergines

Prepare the Eggplant Slice the aubergines into half-inch thick rounds. Sprinkle both sides of each slice with salt and let them sit for 30 minutes to release excess moisture. After 30 minutes, pat the slices dry with paper towels.

Fry the Eggplant In a large pan, heat enough olive oil to cover the bottom of the pan over medium heat. Add the aubergine slices in a single layer and fry until golden brown on both sides, about 2-3 minutes per side. Remove the fried slices from the pan and place them on a paper towel-lined plate to remove excess oil.

Make the Tomato Sauce To make the tomato sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and cook until they are soft and translucent, about 5 minutes. Add the canned chopped tomatoes, dried oregano, and season with salt and pepper. Simmer the sauce for 15-20 minutes, stirring occasionally.

Preheat the Oven Preheat the oven to 180°C (350°F).

Assemble the Parmigiana In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle some grated Parmesan cheese and top with slices of mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and grated Parmesan cheese.

Add the Breadcrumbs In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and chopped parsley. Sprinkle the breadcrumb mixture over the top of the Parmigiana.

Bake the Parmigiana Bake the Parmigiana in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for a few minutes before serving.

Serve the Dish Serve the Parmigiana d'aubergines hot, garnished with fresh parsley. Enjoy!