Melanzane alla Parmigiana

Eggplants are cut into long slices or slices, greased with a little oil.

If you want, you can leave them in salted water first to leave some bitter juice, then wipe them well with a napkin. I didn't do it, and for reasons of convenience, but it also seems okay to taste, I'm not bitter at all.

Then brown them on a simple pan or grill.

I cut the tomatoes with a knife and poured boiling water over them. I left it for 1 minute then I peeled them and cut them into small cubes.

I would even put about 7-8 tomatoes in the future, to be more sauce.

Heat the olive oil in a pan.

Put the diced tomatoes and simmer for 15-20 minutes.

Finally season with salt, add basil and possibly oregano, crushed garlic. Leave it on the fire for another minute and turn off the stove.

And now with the eggplant ready and the tomato sauce, we can assemble Parmigiana.

Take a deep shape (mine was rectangular) for the oven. Put 2-3 tablespoons of tomato sauce on the bottom of the tray.

Arrange the eggplant slices over the tomato sauce, so that it covers the surface perfectly.

Grease the eggplants again with 2-3 tablespoons of tomato sauce.

Sprinkle with grated mozzarella and grated Parmesan cheese - be sure to divide their quantities into 3, because we will have 3 layers to make.

In this way, continue to add another layer of eggplant + tomato sauce + mozzarella + parmesan - until the tray is full.

For me, 3 layers were enough.

Bake in a preheated oven at 200 degrees for 30 minutes - until it starts to brown nicely.

After the oven, let it cool very well, serve it a few hours before - even cold is much better than hot, immediately from the oven.

You have a section here, I don't know when it is representative, but it is definitely one of the best eggplant dishes ever tasted.

Good appetite!