Yield: Serves 6-7
2 Eggplant, cut into 1/4 inch thick round slices, you will need 21 slices total
Botticelli Olive Oil for frying
1 Cup Grated Parmigiano Reggiano Cheese, plus extra for sprinkling
8 oz Fresh Mozzarella, shredded
1/2 Cup Fresh Basil Leaves
Put a large saute pan over a medium-high flame and heat the olive oil. Fry the egglplant slices in batches until slightly browned, about 2-3 minutes per batch. Transfer to a paper towel lined plate. Set aside.
In another large saute pan with a lid add about half the sauce to the bottom. Add a layer of eggplant slices to the pan and spoon a bit of sauce over each slice. Top with a bit of mozzarella and a teaspoon of parmigiano cheese. repeat twice more. Cover the pan and cook over low flame for 20-25 minutes. Sprinkle with basil leaves and serve.