Eggplant Parmesan (Parmigiana Di Melanzane)

thespruceeats.com

Sue

subheading: For the Eggplant:

2 ½ pounds eggplant (about 2 to 3 medium eggplants)

1 teaspoon coarse salt

1 cup vegetable oil, or enough needed for frying

subheading: For the Tomato Sauce:

2 tablespoons olive oil

1 clove garlic, finely minced

1 small onion, finely chopped

2 cups tomato puree ( passata di Pomodoro)

⅛ teaspoon fine salt, or to taste

subheading: For the Parmigiana:

2 small eggs

½ cup freshly grated Parmigiano-Reggiano

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

1 (9-ounce) ball of soft, fresh mozzarella, preferably buffalo mozzarella, torn into pieces

Directions at thespruceeats.com

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