This is my special version of the most famous Eggplant Parmigiana.
Boiled eggs and mozzarella cheese and……..Yummy!!
- 1 eggplant
- 3 hard-boiled eggs
- 2 cups of mozzarella cheese
- 3 cups of Parmigiano Reggiano cheese
- 2 cups of all purpose flour
- 1 bottle of tomato sauce
- extra virgin oil
Slice the eggplant, put it in a colander and place a weight on it in order to lose its water.
Let it rest for 30 minutes.
In the meantime, boil the eggs.
Flour the eggplant slices and fry them in a pan with extra virgin olive oil for 3 minutes for slices.
In a non-stick pan, place the first layer of eggplant.
Add an egg, mozzarella and tomato sauce.
Cover with plenty of grated Parmesan.
Now place another layer of eggplants and repeat the process adding the egg, mozzarella, tomato sauce and grated Parmesan.
Now prepare the last layer with the eggplant, the tomato sauce and the grated Parmesan.
Leave to cook in the oven for about 35 minutes at 390 F.