Eggplant Parmigiana

4
Servings

Ingredients

  • 2 -3 large eggplants, peeled and cut into long, thick slices
  • salt
  • seasoned flour
  • olive oil
  • 8 -10 fresh mozzarella balls, sliced into rounds
  • 1/2 Cup freshly gratedgrana padano or parmesan cheese
  • 1 (400 g) can Italian-style diced tomatoes
  • 2 Tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 Tablespoon fresh thyme
  • 1 Tablespoon parsley, chopped
  • black pepper
  • 1/2 Teaspoon salt
  • 1 Pinch of sugar