Baked Eggplant Parmigiana, Cheesy and Full of Flavor
Classic eggplant parmigiana with fried eggplant, basil tomato sauce, mozzarella, and parmesan, baked until golden and bubbling.
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Ingredients
- 1.2 kg (2¾ lb) eggplants
- 700 g (3 cups) tomato passata
- 300 g (10 oz) mozzarella (fiordilatte)
- 100 g (1 cup) grated parmesan
- 2 garlic cloves
- Fresh basil
- Extra-virgin olive oil
- Seed oil for frying
- Salt
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