Parmesan Eggplant (original Italian Recipe)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 kg medium eggplant
• 1 kg ripe tomato
• 1 bunch fresh basil
• 100 g parmesan cheese, grated
• 300 g mozzarella cheese
• 2 garlic cloves
• 1/2 onion
• canola oil (for frying)
• salt and pepper

Recipe

• 1 wash the eggplants very well, cut in 1/2 cm. thick slices (about 0.2 inches) -- very thin.
• 2 fry in the oil on each side and remove as much excess oil as you can. keep aside.
• 3 cut the garlic and the onion in small cubes and fry in a skillet with a little bit of oil until golden.
• 4 now to this same skillet where you've just fried the garlic and onion, add the tomatoes *cut in cubes* and fry until it softens and a thick sauce forms.
• 5 in a pan, place a layer of eggplants followed by one of parmesan cheese, tomato sauce, and another one of mozarella until you finish all your ingredients.
• 6 the last layer should be of parmesan cheese.
• 7 you can put it in the oven at a low temperature (around 350ºf) for around 15-20 minutes to allow the cheese to melt or you can serve it as you wish.
• 8 note: if you don't want to go through all the trouble of making the tomato sauce, you can just buy canned tomato sauce. it's quicker and easier!