Eggplant parmigiana in a pan

INGREDIENTS

• 1kg of eggplant
• Extra virgin olive oil
• Salt
• 700g (3 cups) of tomato sauce
• 100g (1 cup) of parmesan
• 400g of mozzarella

METHOD

1. Wash and cut eggplants into slices. Transfer them to the grill pan and grill them on both sides.
2. Pour the extra virgin olive oil into a pan (26 pan size) and start arranging the grilled eggplants as a first layer.
3. Pour tomato sauce to cover them, then sprinkle with parmesan cheese and at the end with mozzarella slices. Pour over the extra virgin olive oil. Continue with all ingredients and arrange two more layers.
4. Cover with the lid and cook for 20 minutes. After time has elapsed remove the lid and cook for 10 more minutes.