1.) Remove top and bottom end of eggplant and then use a vegetable peeler for skin. Leave some of the skin on for taste and nutrients.
2.) Slice the eggplant 1/2-1” thick.
3.) Layer eggplant around a strainer and sprinkle with sea salt. Leave for 30 min and allow water to drain out.
4.) Dip each eggplant into the “00” flour.
5.) Fry eggplant with vegetable oil.
6.) Layer the eggplant with:
-light tomato sauce
-two layers of eggplant
-fresh basil leaves
7.) Repeat this process until you are over the top of the dish (don’t worry, it will shrink!).
8.) The last layer should only have sauce and parmigiano cheese (this will help cooking the dish evenly and the cheese will not burn on the top).
9.) Cook for 1 hour on 325.
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