INGREDIENTS for 8 people: 6 eggplants, 3 tomatoes, 30g basil, 50g Parmesan cheese, 300 g mozzarella cheese, Salt, Olive oil

Here is a delicious traditional Italian dish: Eggplant Parmigiana. For a perfect result, use organic vegetables and healthy mozzarella (SOLOLATTE – ONLY MILK is preferred).

Start peeling the eggplants and cut them in thick round slices with a thickness of about 1 cm. Set the slices in a colander adding salt on each layer. Let it sit for around 12 hours so that the water drains from the eggplants. Then, grill or cook the slices in a nonstick pan to your preference.

Cut the tomatoes in thin round slices, grate the Parmesan, clean and wash the basil, and slice the mozzarella.

Take a baking tin and set the layers in this order: starting with eggplant, tomatoes, a pinch of salt, mozzarella, another pinch of salt, basil, and finish with Parmesan. Repeat with the same order of layers for another 3 or 4 times, adding Parmesan on the very top. Lightly press before baking. Bake in oven at 200 degrees for about 30 minutes. Then, turn on the top burners for a few minutes to bake the top.

Let the Eggplant Parmigiana sit for 5 minutes and serve it hot. Parmigiana is also delicious if served lukewarm with fresh tomato sauce.

Have a nice meal!