Eggplant Parmigiana (Vinete Parmigiana)
Ingredients Instructions - Prepare the eggplants: - - Wash and wipe the 3 eggplants with a paper towel. - Cut them into 1 cm thick slices.
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Cooking tools:
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Grater
- Spoon
- Skillet
- Spatula
- Oven
- Baking sheet
Ingredients
- 3 medium-sized eggplants
- Salt (for drawing out moisture from eggplants)
- 6 medium-sized tomatoes (grated)
- 1 tbsp olive oil (for the tomato sauce)
- 5 cloves garlic (grated)
- Pepper (to taste)
- Oregano (to taste)
- Fresh basil leaves (finely chopped)
- Cheddar cheese (grated)
- Parmesan cheese (grated)
- Mozzarella cheese (optional, can be used instead of cheddar)
- Olive oil (for greasing the baking tray)
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