Ingredients:
- 1kg eggplant about 3 small to medium
- 700ml marinara
- 250g mozzarella or some melting cheese
- 100g ham or prosciutto or don’t use meat
- 100g parmigiana (shredded)
- 500ml oil for frying
Instructions:
- Peel the eggplant, cut vertically about an 1cm 1/4″ thickness
- Put 500ml oil in a 12″ frying pan and heat over 180C/350F
- Slowly add the slices and fry until golden brown.
- Transfer the slices on a plate with paper towel, each layer on a separate sheet
- In 9″x13″ pan, add 1/4th of the marinara.
- Top with eggplant, 1/3rd of the slices.
- Add 1/4th of the marinara.
- Add 1/2 of the mozzarella, 1/2 of the prosciutto/ham and 1/3rd of the shredded parmigiana
- Repeat. Add another 1/3rd of the eggplant slices
- Add 1/4th of the marinara
- Add remaining mozzarella and ham/prosciutto and 1/3rd of shredded parmigiana
- Add last eggplant slices, top with the last marinara and parmigiana
- Bake on 400F/200C for 25-30 min
The order of the layers:
– 1 of 4 Marinara
– 1 of 3 Eggplant
– 2 of 4 Marinara
– 1 of 2 Mozzarella of Ham of Prosciutto
– 1 of 3 Parmigiana
– 2 of 3 Eggplant
– 3 of 4 Marinara
– 2 of 2 Mozzarella of Ham of Prosciutto
– 2 of 3 Parmigiana
– 3 of 3 Eggplant
– 4 of 4 Marinara
– 3 of 3 Parmigiana
