Eggplant Parmesan Special

For the Melanzane alla parmigiana, rinse the melanzane and cut into slices, add salt. Leave to stand for about 20 minutes, then dab with kitchen paper.

Finely dice the onion and garlic. Heat olive oil. Brown onion and garlic in it, brown minced meat as well. Add Passata di Pomodoro, season with salt, pepper and Italian herbs.

Chop basil, add, boil to a thick sauce. In an ovenproof dish, spread a few tablespoons of sugo with olive oil.

On top, alternate layers of sliced melanzana, sugo, grated Parmesan (amount as desired) and finely sliced mozzarella until everything is used up.

Finally, cover everything with sugo and sprinkle with parmesan. Bake in the oven at 180 °C for about 30-40 minutes.

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