Melanzane Al Parmigiano Reggiano


4 medium eggplants
Salt and pepper
1 cup flour
vegetable oil
2 tablespoons butter
1/2 cup canned Italian peeled plum tomatoes
1 cup freshly grated Parmigiano-Reggiano®
10-12 fresh basil leaves

How to make the Eggplant with Parmigiano-Reggiano ®:

Peel the eggplants and cut them lengthwise in slices. Set the slices in a pasta colander and sprinkle with salt and let them stand for about 1 hour. Pat the slices dry and dredge them in flour. Fry in very hot oil.

Line the bottom of a buttered bake-and-serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano-Reggiano, a few basil leaves and dot with butter. Continue building up layers of eggplant, tomatoes, cheese and basil leaves.

Dot the top most layer with the remaining butter. Place in the preheated oven at 400 F for about 15 minutes. Allow to settle before serving.

Serves 4-6