FoodHopp

Name: Authentic Parmigiana di Melanzane Recipe
Prep time: 60 min
Cook time: 45 min
Yield: 6
Cuisine: Italy
Ingredients: 3 large globe eggplants (about 2.5 lbs / 1.2 kg total); 2 cups (500g) homemade tomato sauce (passata or marinara); 8 oz (225g) fresh mozzarella cheese, sliced or torn; 1 cup (100g) freshly grated Parmesan cheese, plus extra for topping; 2 cups (300g) all-purpose flour (or 00 flour); 4 large eggs; 1 cup (240ml) whole milk; 1 cup (250ml) extra virgin olive oil (for frying); 1 cup (150g) fine sea salt (for drawing out moisture); Fresh basil leaves, for layering; 2 cloves garlic, peeled (optional, for tomato sauce); Extra virgin olive oil, for sauce (2 tablespoons); Black pepper, to taste; Dried oregano (optional, 1 teaspoon)