PARMIGIANA DI MILANZANE

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• Preheat the oven at 180 C
• Wash and cut the eggplants lenghtwise. Sprinkle with salt and set aside for 30 minutes.
• Peel and dice the tomatoes. Saute them in oil with the chopped onion and basil, salt & pepper. Cook until thick.
• Boil the eggs and slice them.
• Dry the eggplants on paper towels and saute them in enough oil.
• Place a first layer of eggplants in a buttered oven pan. Sprinkle with some parmesan. Place a layer of eggs then a layer of mozzarella on top. Cover with tomatoes. Repeat with a second layer of each of the ingredients.
• Bake for 30 minutes

If you want to serve a Lasagna but do not have the pastas..... Try this interesting and tasty alternative

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