Eggplant Parmigiana

Method

1. Wash the eggplants and remove the stem. Peel the skin using a vegetable peeler, alternating with a knife to make the peel adhere well.
2. Slice the eggplants into slices about 0.5 cm thick. For precision, use a mandoline slicer.
3. Prepare the breading: beat eggs with salt and pepper. Coat the eggplant slices with flour, then dip into the beaten eggs.
4. Heat oil to frying temperature. Fry the eggplant slices until golden brown on both sides.
5. Remove and drain on paper towels.
6. In a baking dish, spread a layer of previously cooked tomato sauce.
7. Arrange a layer of fried eggplant slices on the sauce, cutting them to fill gaps without overlapping too much.
8. Add another layer of tomato sauce, then scatter diced mozzarella, a spoonful of parmesan, pepper, and basil leaves.
9. Repeat layers (eggplant, sauce, cheese, basil) for a total of three layers.
10. On the final layer, top with tomato sauce, parmesan, and basil.
11. Bake in preheated oven at 180°C for 30 minutes.