Parmigiana di Melanzane

**Parmigiana di Melanzane** **History:** Parmigiana di Melanzane, also known as Eggplant Parmesan, is a classic Southern Italian dish, particularly popular in Sicily and Campania. Its name is derived from the Sicilian word "parmiciana," which refers to the slats of a shutter, resembling the layering method used in the dish. This comforting casserole combines layers of fried eggplant, tomato sauce, and cheese, and has been a beloved part of Italian cuisine for centuries. **Ingredients:** - 2-3 large eggplants (about 2 pounds) - Salt - Olive oil, for frying - 4 cups (960 ml) marinara sauce - 1 cup (100 grams) grated Parmigiano-Reggiano cheese - 2 cups (200 grams) shredded mozzarella cheese - 1 cup (250 grams) ricotta cheese (optional) - 1/2 cup (120 grams) all-purpose flour, for dredging - 2 large eggs, beaten - Fresh basil leaves, for garnish **Instructions:** 1. **Prepare the Eggplant:** - Slice the eggplants into 1/4-inch thick rounds. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.