SERVINGS:4
INGREDIENTS:
1 lb. of long eggplants
10 oz of mozzarella cheese
3 cups of tomato sauce
1 cup of Parmigiano Reggiano cheese or Pecorino cheese, grated
salt to taste
5 basil leaves
extra virgin olive oil to taste
1 onion
4 cups of oil for frying (i use peanut oil)
3 oz of mortadella or cooked ham.
METHOD
After salting rinse and dry the eggplants , fry them in plenty of peanut oil.
Place the fried eggplant on paper towels to remove excess oil.
After preparing a basil sauce with tomato sauce evo oil basil onion and salt, start with a ladle to pour some of the sauce.
Sprinkle the parmesan cheese and place the eggplants next to each other without overlapping them.
Sprinkle with parmesan cheese again.
Add sliced mozzarella, cooked ham and more eggplant.
Add the sauce and start placing the same things again (parmesan, mozzarella, cooked ham and eggplant until you finish on the surface with sauce and parmesan.
Bake in preheated oven at 400 F for 40 mn .
Let cool before serving the parmigiana .
