My Italian Grandmother’s Eggplant Recipe Recipes

Cook the eggplant: Heat the olive oil in a frying pan and fry the eggplant slices until golden on both sides.
Layering: Spread some tomato sauce on the bottom of a baking dish.
Place some fried eggplant slices on top, then more sauce.
We continue like this until the ingredients run out.

Sprinkle the sauce and grated parmesan cheese on top (optional).
Cooking: Bake the eggplant casserole in a preheated oven at 180°C for approx. Bake for 20-30 minutes until the cheese is melted and the eggplant is completely tender.
Serving: Serve the eggplant raotto hot, garnished with fresh basil.
We can also offer fresh bread or pasta.

Tips and variations: You can coat the eggplant slices in flour before frying to make them crispier.
You can also add other vegetables to the sauce, such as bell peppers or zucchini.
You can also add mozzarella cheese between the layers.
If you want a richer flavor, you can add a little red wine to the sauce.