Eggplant parmigiana

Hello everyone! Let's start this year with a delicious and simple recipe, it's like a lasagne but using eggplant. This recipe has almost no carbohydrates in it, so if you are interested in this type of recipes you can use it, although if you want to lose weight I would recommend you not to do that, but anyway that's none of my business hahaha. I hope you had a wonderful time during the holidays and now let's go to the recipe.

Ingredients

• 2 Eggplants
• 1 Onion
• 800 gr of tomato crushed or sauce
• Basil
• 250 gr Mozzarella cheese
• Parmigiano-Reggiano cheese
• Salt and pepper to taste
• Bay leaves
• Olive Oil

Procedure

• Peel and cut the onion in tiny pieces.
• In a saucepan add a drizzle of olive oil, once it is hot add the chopped onion and stir fry it until it's translucent.
• Add some pepper to taste, the bay leaves and finally the crushed tomato. Stir until everything is well combined and wait until the tomato is cooked, add some salt to taste and a little bit of sugar to balance the sourness of the tomatoes.
• While the sauce cooks, cut the eggplant into slices of as much as 0.5 cm.
• Put a thin layer of the sauce in an oven safe dish and then place the pieces of eggplant until the whole surface is covered, then place a layer of the sauce on top of the eggplant, then add the mozzarella, distribute it evenly and then do the same with the basil leaves, finally add some Parmigiano-Reggiano cheese and repeat the process.
• Once the dish is filled to the top, bake the eggplant parmesan in a preheated oven at 180 degrees Celsius for about an hour, in the last ten minutes turn your oven grill on so the top part can get golden brown.
• Simple delicious and full of Italian flavors!