Eggplant Parmesan/ Parmigiana di melanzane

For marinara sauce- Add the olive oil to a pan and allow to warm. Once warm, add the chopped garlic and onion and fry it for a few seconds and allow it to sizzle but do not let it brown.

Add the tomato puree, red chilli flakes, basil, oregano, a pinch of salt, pepper and allow it to simmer for about 10-15 minutes until the sauce has thickened and the oil is seen on the surface.

Taste it and adjust the salt and pepper accordingly. Remove from the heat and allow it to cool a little.

For Eggplants- NOTE-If you are concerned about the bitterness of the Eggplants you can salt the slices generously and allow them to sit in the counter for 10 minutes and the bitter water will come out.

Then drain the salty water, wash a bit and pat dry and use. This step is not necessary. Preheat the oven to 200 ° C.

Grease a baking tray with a tablespoon of olive oil. Slice each eggplant into 6, 1 inch thick pieces that is, totally about 12 pieces. Massage the eggplant slices with the remaining olive oil on both the sides.

Season the eggplants lightly with little salt and pepper on both sides. Bake in the oven for 20-22 minutes until it begins to turn brown and when you pierce a knife into the pieces it should go in smoothly, it should be tender but not mushy

Once baked, remove the eggplants from the tray and place on plates to cool.

To Assemble- Reduce the temperature of the oven to 180 ° C. In a large baking pan or tray place the 6 of the biggest slices making sure the eggplant slices are spaced evenly apart.

Spread 3-4 generous tablespoons of the marinara sauce on each slice of the eggplant. Place a slice of the cut mozzarella cheese over each and sprinkle 1 tablespoon of the grated parmesan cheese over the mozzarella.

Place one slice of eggplant on each. (In case your baking tray cannot accommodate 6 slices place only 4 slices and continue layering the sauce and cheese one above the other)

Mix the remaining parmesan if any with the bread crumbs and top the eggplants with it. Bake it uncovered at 180 ° C for 20-25 minutes until the cheese has melted, the eggplant is tender and the tops have browned. Serve warm. :)