Eggplant Parmesan from Stefano Faita
Eggplant Parmesan

Preparation time 25 minutes

Total time: 1 hour 35 minutes

Ingredients

  1. 5 large eggplants
  2. 60 mL (1/4 cup) coarse salt
  3. Enough vegetable oil for frying
  4. 500 mL (2 cups) Stefano Tomato Basil Sauce
  5. Handful basil, finely chopped
  6. 2–3 knobs of butter
  7. 250 mL (1 cup) bread crumbs
  8. 250 mL (1 cup) grated Parmigiano Reggiano cheese
  9. 1 L (4 cups) shredded mozzarella cheese

Directions

  1. Preheat oven to 190°C (375°F).

  2. Spread about a quarter of sauce on the bottom of a 25 cm x 33 cm (10 x 13 in.) baking dish, add knobs of butter and basil.

  3. Then place a row of eggplants. Cover with another quarter of sauce, one-third of bread crumbs, and one-third of each cheese.

  4. Repeat for three layers and finish with cheese.

  5. Bake 25 to 30 minutes. Let stand 5 minutes and serve.

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