Parmigiana di Melanzane

Serves 4

Ingredients

• 4 cups tomato puree
• 2 tablespoons olive oil, divided
• 5 basil leaves
• 4 cups tomato sauce
• 1 eggplant, washed and sliced into thin rounds
• 7 ounces fresh Mozzarella cheese
• 7 ounces grated Parmesan cheese
  
  

Directions
To prepare the sauce

• Combine the tomato puree, one tablespoon of the oil and basil in a pot and simmer for 10 minutes over medium heat.
  
  

To prepare the eggplant

• Heat the remaining tablespoon of oil in a large skillet and lightly pan fry the pieces of eggplant. Fry for several minutes on each side.

To assemble

• Cover the bottom of a square baking pan with sauce. Place a layer of eggplant on the sauce. Add a layer of Mozzarella and Parmesan cheeses on top of the eggplant.
• Continue to layer the sauce, eggplant, and cheeses until all ingredients are used up.
• Top with a final layer of Parmesan cheese.
• Bake at 350°F for 20-25 minutes.