Melanzane alla Parmigiana

Ingredients

(800g) 1 3/4 lb eggplant
(500g) 1lb parmesan
2 large mozzarella
(400g) 12 oz can Italian tomato sauce
4 tbsp chopped fresh basil
olive oil
salt and pepper

Method

Peel the eggplant and cut lengthways into long thin slices. Salt them and put into colander to drain for just over an hour.

Pat slices dry and fry them lightly in a little olive oil. Drain on paper towel. In an oven dish, layer slices of fried eggplant, slices of mozzarella, grated parmesan, a spoonful or two of tomato sauce, a little basil and continue until you have used all the ingredients. Finish with a little parmesan and put in oven at 400F (200C) for 20-30 minutes until a golden crust forms. Serves 4.

Melanzane alla Parmigiana can be prepared ahead of time and reheats well.

Memories

This was one of mama's favorite dishes - so quintessentially Italian yet so simple. Because it can be cooked in large quantities ahead of time, it is a great dish to take to a party.