An Italian friend taught me how to cook eggplant so deliciously! Great recipe!

🍆 Classic Eggplant Parmigiana with Mozzarella and Basil
🧂 Ingredients
For the Eggplant:
2 large eggplants (about 2 lbs / 900g)

Salt (for sweating the eggplant)

Olive oil (for frying or baking)

1 cup all-purpose flour (for dredging)

For the Tomato Sauce:
2 tbsp olive oil

3 garlic cloves, minced

1 can (28 oz / 800g) crushed tomatoes or passata

Salt and pepper, to taste

1 tsp sugar (optional, to balance acidity)

1/2 tsp dried oregano or a few sprigs of fresh thyme

Fresh basil leaves (a handful, torn)

For Layering:
2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Extra basil leaves for layering

Optional: 1 beaten egg (for extra richness in the sauce)

🔪 Instructions