Eggplant Parmigiana

Eggplant lovers, this is a must try! Though very heavy and high in calorie, it makes quite an impression on a Tuscan table. Perfect for an occasional winter afternoon with a glass of shiraz or merlot. Thats how I love it. There are several variations to this recipe. I found this one, to be the best. The tomato sauce for this recipe is a home made Salsa Di Pomodoro, (the recipe available in my previous post) which gives it that authentic italian flavour. 3 eggplants thinly sliced crossways
Salt
Olive oil for brushing
300gm mozzarella di bufala sliced (buffalo mozzarella)
1 cup freshly grated parmesan cheese
3 tbsp bread crumbs (optional)
1 tbsp butter

Method:To remove any bitterness layer the eggplant slices in a colander and sprinkle each layer with salt. Now allow this to stand in the sink and drain for about 30mins to an hour.
Preheat oven to 200 Deg or 180 Deg fan forced.
Rinse eggplants thoroughly under cold running water and pat them dry on paper towels.
Brush an oven proof dish with olive oil
Now arrange half the eggplant slices in the bottom. Cover half the mozzarella and spoon over the tomato basil sauce.
Sprinkle with Parmigiana. Repeat another layer except for the parmigiana.
Now mix the remaining parigiana with bread crumbs and layer the top with the mixture
Ending the top with the dot of butter and bake for 25mins until the topping is golden brown.
Remove from the oven and let it stand for 5mins, before slicing and serving. Garnish with parsley.
Serve with freshly baked ciabatta and baby spinach salad.