Eggplant Parmigiana

Steps

1. 1

   Peel the eggplants and slice them into rounds. Sprinkle with salt and let drain in a colander for 1 hour. Rinse and pat dry with a clean towel. Dust with flour.

2. 2

   Slice the mozzarella thinly.

3. 3

   Heat half the oil in a sauté pan and cook half of the eggplant slices for 10 minutes, turning occasionally. Remove and place on paper towels. Repeat with the rest of the eggplant and oil.

4. 5

   Preheat the oven to 200°C. Oil a baking dish, lay down a layer of eggplant, cover with tomato sauce, then slices of mozzarella. Salt and pepper.

5. 6

   Repeat for several layers. Finish with a few dabs of butter and the grated Parmesan on top.

6. 7

   Bake for 30 minutes and serve straight from the baking dish, adding more Parmesan if desired.