Authentic Eggplant Parmesan (Parmigiana di melanzane)

Name: Authentic Eggplant Parmesan (Parmigiana di melanzane)
Prep time: 30 min
Yield: 4
Ingredients: For the Eggplants:; 2 1/2 pounds eggplant (about 2 to 3 medium eggplants); salt to taste (coarse); For the Tomato Sauce:; 2 tablespoons olive oil; 1 clove garlic (peeled and finely minced); 1 small onion (peeled and finely chopped); 2 cups tomato puree (passata di pomodoro); salt to taste (fine); For the Parmigiana:; 2 small eggs; 1/2 cup Parmigiano-Reggiano (freshly grated); 1 9-ounce ball mozzarella (fresh, soft; preferably buffalo mozzarella); Optional: 1 cup fresh small basil leaves, washed dried and coarsely chopped

Authentic Eggplant Parmesan (Parmigiana di melanzane) was pinched from <a href="https://www.thespruceeats.com/authentic-eggplant-parmesan-3954523" target="_blank" rel="noopener">www.thespruceeats.com.</a>

"A recipe for traditional, authentic Italian-style Eggplant Parmesan (Parmigiana di melanzane)...."

INGREDIENTS

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For the Eggplants:

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2 1/2 pounds eggplant (about 2 to 3 medium eggplants)

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salt to taste (coarse)

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For the Tomato Sauce:

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2 tablespoons olive oil

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1 clove garlic (peeled and finely minced)

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1 small onion (peeled and finely chopped)

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2 cups tomato puree (passata di pomodoro)

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salt to taste (fine)

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For the Parmigiana:

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2 small eggs

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1/2 cup Parmigiano-Reggiano (freshly grated)

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1 9-ounce ball mozzarella (fresh, soft; preferably buffalo mozzarella)

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Optional: 1 cup fresh small basil leaves, washed dried and coarsely chopped

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