Parmigiana di Melanzane (Eggplant parmigiana)

Directions

1. Slice the eggplant horizontally about into 1 cm thick slices. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 - 50 minutes. Drain and rinse the eggplant and dry on towels.
2. Place mozzarella slices on the paper towel, allow to soak the moisture (about 30 minutes).
3. Season the bread crumbs with 1/4 cup grated Parmesan cheese and chopped basil leaves.
4. Press the drained eggplant pieces into the seasoned bread crumb mixture.
5. In a pan, heat the olive oil until hot and sauté the eggplant slices until light golden brown on both sides. Drain well on paper towels.
6. Spread 1/3 of the tomato sauce in the oven proof dish, layer half of the eggplant, half of the mozzarella cheese slices, sprinkle with some grated Parmesan cheese, basil and pepper and cover with another 1/3 of the sauce. Repeat layers.
7. Finish with a layer of tomato sauce to completely cover the eggplant. Bake at 200ºC, uncovered, for 60 minutes.
8. Turn off the oven, sprinkle the Parmigiana with Parmesan cheese, let it rest in the oven for at least 30 minutes.
9. Basic tomato sauce:
10. In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11. Add the tomatoes and thyme, bring to a boil, stirring often.
12. Lower the heat and simmer for 30 minutes until thick.
13. Season with salt and serve.