Ingredients
Servings: - 7 +
3 Eggplant
5 Tomato
300 gr Mozzarella
1 bunch Basil
4 heads Garlic
100 gr Parmesan
Salt Add to taste
Pepper black ground Add to taste
Oil sunflower Add to taste
Description
A dish originally from picturesque Italy looks so elegant that it can become the main decoration of the festive table. But for most Italians, this is a common dish. Eggplant Parmigiano is eaten on the spot with a glass of red wine or chilled and taken to the beach as a light, quick snack. Eggplant baked with cheese is just as delicious cold as it is hot.
The Eggplant Parmigiano is different in every restaurant. The presence of tomatoes, basil with garlic and two types of cheese – mozzarella and parmesan – remains constant. In our case, we will use fresh tomatoes instead of tomato sauce.
Step by step recipe 
First of all, we will deal with eggplants, since the process of preparing them will take time. We cut off the stalk and cut the eggplant into slices (elongated or round, it doesn’t matter) about a centimeter wide.
The next task is to rid the eggplants of their inherent bitterness. To do this, we fill the chopped slices with coarse salt and put them under oppression or in a colander so that the released liquid can drain.
Cut the tomatoes into thin slices.
Chop the basil, pass the garlic through a garlic press.
Mix chopped basil with garlic, add salt, pepper and no more than a teaspoon of olive oil - to make it easier to distribute the mass over the surface of the tomatoes.
If the eggplants have released enough juice, they should be washed and squeezed gently, being careful not to damage the tender flesh. Immediately after that, you can proceed to the frying process. Those who have had to fry eggplants know that they absorb a large amount of oil - so much so that after that they have to “dry” the fried plates on paper towels. To avoid this, let's use a little trick: instead of pouring oil into the pan, apply a thin layer of it on each of the pieces using a silicone brush.
And now we proceed to frying to a state of characteristic ruddy.
It remains to grate the mozzarella and you can proceed to the most crucial stage. We take out a suitable baking dish and put a layer of fried eggplant on its bottom as compactly as possible.
We cover each eggplant "platform" with a tomato layer, which, in turn, is thoroughly coated with prepared basil and garlic sauce.
The next number of the program is grated mozzarella, which covers each of the future pyramids.
Then the layers are repeated: eggplant - tomatoes - basil with garlic - mozzarella - eggplant. Exactly until the last eggplant is used. The composition should be completed with tomatoes with garlic sauce.
And as a final chord, use parmesan.
Send all this beauty to an oven heated to 180-200 degrees for 25-30 minutes, after which you can relax and feel like real Italians, even if it is a cloudy day outside the window.
Enjoy your meal!
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