Eggplant Parmesan (Melanzane alla Parmigiana) II

Italy

Published method, 4 steps.

Ingredients

• 2 kg (4 lb) eggplants
• 700 g (24 oz) fresh cooking tomatoes, or one large or two medium cans of plum tomatoes
• 1 kg (2 lb) cows' milk mozzarella cheese, known in Italy as fiordilatte
• ½ large or 1 medium onion, sliced
• Olive oil
• Fresh basil leaves
• Parmesan or Grana Padano cheese

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