Eggplant Parmigiana

By Jaymers

Ingredients

• eggplant
• fresh tomato sauce
• basil
• grated parmigiana
• provolone
• prosciutto

Preparation

Step 1

1. Cut an eggplant into 1/4 inch slices.

2. Spread some salt on them and leave in a colander for half a day.

3. Fry eggplant in olive oil.

4. Drain and let cool on paper towel.

5. Place the slices of eggplant on the base covering all the baking pan.

6. Cut the prosciutto by hand and spread it over the eggplant.

7. Spread little slices of cheese

8. Spread tomato sauce and some basil leaves (not too much or the parmigiana will become bitter) over the eggplant

9. Sprinkle some parmigiana

10. Repeat steps 5 - 9 for the second layer.

11. Finish with a layer of eggplant and abundant tomato sauce and parmigiana.

12. Cook at 400 for 20 minutes.