Eggplant Parmigiana | Parmigiana di melanzane recipe (aubergine)
Eggplant Parmigiana (Parmigiana di Melanzane) – baked layers of eggplant, buffalo mozzarella and tomato sauce. Easy to prepare ahead.
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Ingredients
- 3 large eggplants, sliced (aubergine)
- 1 tablespoon extra virgin olive oil, plus extra for brushing (20ml)
- Salt flakes, to taste
- 2 cloves garlic, finely chopped
- 45g anchovies in olive oil, chopped (1 1/2oz)
- 12 basil leaves, torn
- 2 quantities Tomato Sauce (or 700g/1lb 9oz tomato passata)
- 2 balls Mozzarella di Bufala, sliced
- 1 1/2 cups freshly grated Parmigiano or Grana Padano (about 60g/2oz)
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