Servings: 4

Preparation Time: 50 min

Ingredients

• 750 g eggplant
• salt
• flour
• 1/2 cup olive oil
• 250 g mozzarella
• 500 g of tomato purée
• 50 g freshly grated Parmesan

Method

1. Rub a 1.5-to-2-quart shallow ovenproof dish with oil. Peel the eggplant, cut into 1 cm thick slices, sprinkle with salt on both sides and place on a plate or board. Dry with kitchen paper after 20 to 30 minutes. Dip each slice in flour and shake off the excess.
2. In a heavy 10–12-inch skillet, heat part of the oil. Fry the eggplant slices in it. Place the fried eggplants on fresh kitchen paper to drain.
3. Cut the mozzarella into thin slices. Then preheat the oven to 200 °C. Pour the tomato sauce to about 1 cm high into the ovenproof dish.
4. Place the drained eggplant slices on top, then spread a layer of mozzarella slices over it and sprinkle with some of the grated Parmesan. Repeat the process once or twice (depending on the capacity of the pan), ending with the top layer made of tomato sauce, mozzarella, and Parmesan. Cover the dish with aluminum foil and bake in the middle of the oven for 20 minutes
5. Remove the foil and bake uncovered for another 10 minutes.

Nutrition facts (Per Serving)

• Kcal: 452
• Protein: 25.1 g
• Fat: 33.9 g
• Carbohydrate: 10.4 g