Here is a recipe that you'll enjoy!
Ingredients:
2 eggplants
1 bottle of tomato sauce
1 clove of garlic
1 ball of fresh mozzarella
grated parmesan cheese
extra virgin oil
basil
salt and sugar
Preparation:
1. In a pot with a high edge, fry lightly the clove of garlic with a jet of oil, once it becomes bleached start cooking the sauce until it reduces its volume. While it is cooking, add some basil leaves and, if necessary, neutralize the acidity of the sauce with a teaspoon of sugar.
2. In the meantime, prepare the eggplants. Cut the eggplants tips but don't peel them. Wash them and cut them into slices, but they shouldn't be too thin - just about half centimeter thick - along the longest side. Put the slices in a colander with a pinch of salt and leave them drain. This operation allows for removing the typical acidity from the eggplants and it also prevents them from absorbing too much oil while they are being cooked.3. Heat up abundant oil in a frying pan - the amount of oil should be enough to fry. In the meantime, rinse the eggplants and dry them in a cloth. When the oil is warm enough, fry the eggplants. Once fried, let them drain on absorbent paper, so that they loose their oil excess. Finally salt the fried eggplants.
4. Get an oven baking-pan and lay a first layer of eggplants. Sprinkle them with the sauce and add some basil leaves. Cut the mozzarella into slices and put them on the sauce. Complete the layer with a generous sprinkle of parmesan cheese. Keep on adding layers to complete the baking-pan in all of its height.
5. Bake for about 20 minutes and then take to the table after completing the preparation with a last sprinkle of Parmesan cheese.
For more eggplant parmesan recipes, visit Eggplant Parmesan