Melanzane alla Parmigiana is a classic Neapolitan dish that is made with eggplant, tomato sauce, and Parmesan cheese. The dish is easy to make and can be prepared in under an hour. To make the dish, start by slicing the eggplant into thin rounds. Salt the eggplant and let it sit for about 30 minutes to remove any bitterness. Rinse the eggplant and pat it dry. Preheat the oven to 375 degrees F. Heat some olive oil in a pan and add the garlic and tomato sauce. Cook for a few minutes until the sauce has thickened. Layer the eggplant in a baking dish and top with the tomato sauce and Parmesan cheese. Repeat the layers until all of the ingredients are used up. Bake the dish for about 30 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!
