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1. Prepare the Eggplant:
Slice eggplant into 1/4 inch (0.5 cm) rounds.
Lay them on a tray and sprinkle both sides with salt. Let sit for 30–45 minutes to draw out bitterness.
Rinse and pat dry with paper towels.
2. Fry or Bake the Eggplant:
To Fry: Dredge slices in flour, shake off excess, and fry in olive oil over medium heat until golden. Drain on paper towels.
To Bake (healthier): Brush both sides with oil, place on baking sheets, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
3. Make the Tomato Sauce:
Heat olive oil in a saucepan. Add garlic and sauté until fragrant.
Add crushed tomatoes, salt, pepper, and oregano. Simmer for 20–30 minutes until thickened.
Stir in basil at the end. Add a pinch of sugar if needed.
4. Assemble the Parmigiana:
Preheat oven to 375°F (190°C).
In a baking dish, spread a thin layer of tomato sauce.
Add a layer of eggplant slices.
Spoon over more sauce, sprinkle mozzarella, Parmesan, and torn basil.
Repeat layers, ending with sauce and generous cheese on top.
5. Bake:
Cover loosely with foil and bake for 25 minutes.
Uncover and bake another 15–20 minutes until bubbly and golden on top.
Let rest for 10–15 minutes before slicing — it sets better as it cools slightly.
🍽 Serving Suggestions:
Crusty Italian bread
Simple green salad with balsamic vinaigrette
A glass of red wine (like Chianti or Barbera)
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