The Eggplants Parmigiana

The eggplant parmigiana needs no introduction. Its unique flavor and taste gourmet has admirers from all over the world.
The eggplant parmigiana is the main dish par excellence of the mother, grandmother or aunt.

And the delicious smell that is released as soon as when this culinary wonder is ready is irresistible!
But we can try to do it!

Ingredients:
4 large eggplants
300 g mozzarella cheese (best if kept in the refrigerator for 24 hours)
700 g sauce
100 g parmesan cheese
5 tablespoons of extra virgin olive oil
1 cup oil for frying
1 clove of garlic
Salt
Basil

Come on the eggplants, peel and cut lengthwise. After that, place the eggplant slices in a bowl, salting each layer.
Let stand for about an hour. Then squeeze the eggplant to remove excess liquid, then rinse in cold running water.

Put in a pan the oil of seeds. When the oil becomes hot, fry the eggplant on both sides.
In another pan pour a few tablespoons of oil, taking care to add the garlic and then the sauce, cook for about 10 minutes. Then add the basil.

In a saucepan, spread out uniformly a wooden spoon of sauce on the bottom. Place the eggplant slices, and over them a thin slice of mozzarella cheese. Then cover with another slice of eggplant.
Spread the sauce evenly over the eggplants and sprinkle with a generous handful of Parmesan cheese. Cover the pan with a lid until the cheese does not melt, making sure to add some water if the sauce curdles too.

The parmesan is now ready and is excellent in combination with one of many Italian wines that you can buy in wine sell!