Ingredients

Method

Arrange the sliced eggplant in a single layer on a baking sheet. Sprinkle the eggplant slices generously with salt and let them sit for 30 minutes to draw out excess moisture.

Rinse the eggplant slices and pat them dry with paper towels.

In a large skillet, heat the olive oil over medium-high heat. Working in batches, fry the eggplant slices until golden brown on both sides. Drain the fried eggplant on paper towels and set aside.

In the same skillet, cook the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Stir in the crushed tomatoes, oregano, basil, and season the sauce with salt and black pepper, to taste.

Bring the sauce to a simmer, then reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld.

Preheat your oven to 375°F (190°C).

In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce, then sprinkle with grated Parmesan cheese.

Repeat the layering, alternating between eggplant slices, tomato sauce, and Parmesan cheese, until all the ingredients are used up.

Top the final layer of eggplant with sliced mozzarella cheese.

Bake the Melanzane alla Parmigiana in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.

Let the Melanzane alla Parmigiana cool for a few minutes before slicing and serving. Garnish with chopped fresh basil, if desired.