Golden layers, crispy edges, pure comfort. 🍆✨ Fried eggplants, rich tomato sauce, melty mozzarella, and plenty of Parmigiano for that irresistible homemade feel. Would you let it rest... or dig in straight from the oven? 😍👇 @Sebastian Fitarau #eggplantparmigiana #italianfood #comfortfood #homecooking #giallolovesitaly Ingredients: • 1.7 kg oval black eggplants • 1 kg tomato passata • 500 g fiordilatte (mozzarella cheese) • 150 g Parmigiano Reggiano DOP, grated • 1 golden onion • Basil, to taste • Extra virgin olive oil, as needed • Black pepper, to taste • Fine salt, to taste • Peanut oil, as needed (for frying) To make eggplant parmigiana, start with the sauce: sauté the chopped onion in hot oil for a couple of minutes, then add the tomato passata, salt, basil, and a little water rinsed from the passata container. Cook over low heat for 45-50 minutes. Meanwhile, dice the fiordilatte, setting one piece aside for the topping. Place the cubes in a colander over a bowl, cover, and le...