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Tessa Kiros

Melanzane alla parmigiana

Baked eggplant with tomato, mozzarella and Parmesan cheese

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000Twelve: A Tuscan Cookbook
Twelve

By Tessa Kiros

Published 2003

  • About

Every Italian home cook has a slight variation of this classic dish.

Ingredients

  • 3 medium eggplants (aubergines), cut into 3 mm (⅛ in) slices
  • 2 tablespoons olive oil
  • 2

Method

Cut the eggplant slices and put them in a colander. Sprinkle with salt and leave for about 30 minutes to allow the bitter juices to drain away.

Preheat the oven to 180°C (350°F/Gas 4).

To make the tomato sauce, heat the 2

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