Eggplant Parmesan

Instructions

• Slice the eggplants into rounds about 1/2 inch thick.
• Lay the slices on paper towel and sprinkle with salt.
• Place another paper towel on top of slices.
• Place plates on top of slices to weigh them down.
• Let stand for an hour to release bitter residue.
• Heat 1 tablespoon of olive oil in a large frying pan over medium-high.
• Working in batches, place eggplant sliced in a single layer in frying pan.
• Fry until golden, about 2 minutes.
• Flip and fry for another 2 minutes.
• Place fried eggplant on a plate and continue frying remaining eggplant slices, using more olive oil as needed.
• Reduce heat to medium.
• Pour remaining oil in frying pan and adding garlic and onion.
• Cook until onions are translucent and fragrant.
• Add crushed tomatos and stir to combine.
• Let sauce simmer uncovered for 15 minutes.
• Preheat the oven to 400F.
• Place a few tablespoons of sauce in the bottom of a 9-inch cast iron pan.
• Place alternating layers of eggplant slices and tomato sauce.
• Sprinkle both cheeses on top layer.
• Bake in preheated oven until cheese is melted and beginning to brown, about 20 minutes.
• Garnish with torn basil leaves right before serving.
• Serves 4-6.