Italian Baked Eggplant in Tomato & Parmesan - Melanzane alla Parmigiana Recipe

Step 1: To begin making the Italian Baked Eggplant in Tomato & Parmesan, first slice the eggplants and soak it in water for 15 minutes

Step 2: This helps the eggplant to soften

Step 3: Preheat the oven to 200 C

Step 4: In a sauce pan, add couple of tablespoon of olive oil and place it over medium heat

Step 5: Add the chopped garlic and saute for a few seconds

Step 6: Add the pasta sauce and and give it a brisk boil and turn off the heat

Step 7: You can also use a homemade pasta sauce recipe

Step 8: Once done, keep the pasta sauce aside

Step 9: In a wide skillet, we will not grill the eggplant

Step 10: Heat olive oil in the skillet and place the eggplants in the skillet

Step 11: Cook the eggplants over medium high heat until cooked on both sides - it should get softened

Step 12: Once done, remove from the pan and keep aside

Step 13: The final step is to bake the eggplants along with the pasta sauce and cheese

Step 14: Roughly tear the basil leaves into the pasta sauce and stir

Step 15: Check the salt and adjust to suit your taste

Step 16: Layer a few eggplants at the bottom in an oven proof baking dish

Step 17: Spoon over the tomato basil pasta sauce over the eggplants and sprinkle some cheese

Step 18: Place another layer of eggplants over this and repeat the same process

Step 19: Finally pour the remaining sauce and cheese on the top and bake in the preheated oven for about 25 to 30 minutes until the cheese is golden brown in colour

Step 20: Once done, remove from the oven and serve the Melanzane alla Parmigiana

Step 21: Serve the Melanzane alla Parmigiana (Baked Eggplant in Tomato Sauce) warm along with a crusted bread, a Asian Watermelon Salad and a glass of wine for dinner