Nonno makes an authentic Parmigiana di Melanzane (baked eggplant) family recipe from Italy.
800 grams eggplant
250 gr mozzarella cheese
80 gr parmigiana cheese
1/2 cup flour
2 eggs
2 cups of Italian tomato sauce(see my YouTube video)
1) cut the eggplant lengthwise, sprinkle with sea salt, layer and let sit for 1 hour. (Place a plate over the eggplant with 2 cans of sauce to press the eggplant) after 1 hour, rinse and dry the eggplant
2) salt the eggs and whisk in a bowel, put the flour in another bowel
3) cover each eggplant with flour, shake off the excess, dip into the egg mixture
4) pan fry the eggplant in olive oil until golden brown
5) place enough tomato sauce to cover the bottom of a pan, next place 1 of the 2 layers of eggplant in the pan
6) cover the first layer of eggplant with tomato sauce, sprinkle with 1/2 the mozzarella and parmigiana cheese over the first layer of eggplant
7) add the second layer of eggplant, cover with tomato sauce, add the remaining mozzarella and parmigiana cheese
8) cover and bake at 425 for 20-30 minutes