Easy Eggplant (aubergine) Parmigiana

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 medium eggplants (about 1 pound)
• salt
• olive oil or vegetable oil, for pan frying
• 2 1/2 cups marinara sauce
• 8 ounces mozzarella cheese, thinly sliced
• 1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Recipe

• 1 trim the eggplants and cut them into 1/4 inch thick slices.
• 2 layer the slices in a colander, sprinkling each layer with salt.
• 3 let drain for 30 minutes.
• 4 rinse the eggplant and pat dry.
• 5 pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• 6 fry the slices, in a single layer, turning once, until browned on both sides.
• 7 drain on paper towels.
• 8 preheat the oven to 350.
• 9 spread a thin layer of tomato sauce in a shallow baking dish.
• 10 make a layer of eggplant slices, overlapping them slightly.
• 11 top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• 12 repeat the layering, ending with eggplant, sauce, and grated cheese.
• 13 bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• 14 let stand for 10 minutes before serving.