Authentic Italian Eggplant Parmesan Recipe

Ingredients

2.5 kg eggplant
1.6 kg tomatoes

olive oil
140 g parmesan

plenty of fresh basil
3 hardboiled eggs

pepper
3 eggs
sugar
salt flakes
salt

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Instructions

First, you must clean and slice the eggplant.

Place in a colander, toss through salt flakes, cover with a plate and leave for at least an hour.

Drain, dry, and fry until light brown on both sides.

And Then cook the chopped tomatoes over a high flame for about 15 minutes, add salt to taste, and sugar, in case of acidity.

Place a third of the eggplants on the base of a baking dish, cover with a few spoons of parmesan, a pinch of fresh black pepper, torn basil, half the boiled eggs, sliced, and half the tomato sauce.

Form a second layer in the same way.

Cover with the remaining eggplant, the beaten eggs and the rest of the parmesan.

Bake at 180 ° for 30 minutes, and taraaaa your Authentic Italian Eggplant Parmesan is Ready, dont forget to Serve warm for the best experience.