Eggplant Parmigiana my way

We wash the eggplants and cut them lengthwise into slices about one centimeter thick, then sprinkle salt on top of them. This step is essential to remove excess water and reduce bitterness. We let them sit on a layer of absorbent paper for about 30 minutes to allow the salt to work. In the meantime, we prepare the tomato sauce. We heat a few tablespoons of olive oil in a pan, then add the garlic sliced thinly. The garlic will infuse the oil with its flavor, and then we add the diced tomatoes or, if you prefer, canned tomatoes.

We let the sauce simmer over medium heat, stirring occasionally, until the tomatoes become soft and a homogeneous sauce forms. If the taste is too acidic, we can add 1-2 teaspoons of sugar to balance the acidity. At this stage, we add salt and pepper to taste. If you have fresh basil, now is the time to add it to give the sauce a special aroma.

As the sauce simmers, we return to the eggplants. We rinse the slices of eggplant under a stream of cold water to remove excess salt, then dry them well with paper towels. In a pan, we heat oil and fry the slices of eggplant on both sides until they become golden and crispy. We remove them onto absorbent paper to eliminate excess oil.

The next step is assembling the dish. In a baking dish, we place a layer of sauce, followed by a layer of fried eggplants, then sprinkle crumbled feta cheese. We alternate the layers, adding sauce, eggplants, and cheese until we finish the ingredients. The last layer will be eggplants, on top of which we will add the remaining cheese and pour the beaten eggs mixed with a pinch of salt.

We preheat the oven to 200 degrees Celsius and place the dish in the oven. We let it bake for 20-30 minutes, or until the eggs are fully set and the dish is nicely browned on top. Once ready, we remove it from the oven and let it cool slightly. We serve this delicacy warm, alongside fresh bread and a crunchy green salad. Enjoy your meal!