Melanzane Alla Mediterranea Recipe

Prepare and slice eggplants

Trim the stem ends of the eggplants and slice lengthwise into 1/4-inch (6 mm) thick slices. You should get about 8–10 slices per eggplant depending on size.

Salt and sweat

Lay slices in a single layer on a rack or baking sheet and sprinkle both sides lightly with 1 tablespoon kosher salt. Let sit 20–30 minutes to draw out moisture and any bitterness. After 20–30 minutes, pat the slices dry with paper towels to remove moisture and excess salt.

Grill or pan-sear eggplant

Heat a grill pan or skillet over medium-high heat. Brush both sides of each eggplant slice with the 3 tablespoons extra-virgin olive oil. Grill or sear the slices 2–3 minutes per side until tender and lightly charred. Transfer to a plate and let cool until easy to handle.

Prepare mozzarella

Slice the fresh mozzarella into 1/8–1/4-inch thick strips or small discs roughly the width of the eggplant slices so they will fit when rolled. Pat lightly to remove excess moisture.

Assemble rolls

Spread a thin spoonful (about 1 tablespoon) of warm marinara down the center of each eggplant slice. Place a piece or two of mozzarella (about 1 oz worth) on top of the sauce, add 2–3 fresh basil leaves, and sprinkle a tiny pinch of black pepper and a little grated Parmesan. Starting from one narrow end, roll the eggplant tightly around the filling. Place seam-side down in a shallow baking dish or on a serving platter. Repeat with remaining slices.

Optional warm finish

If you prefer the cheese melty, preheat the oven to 375°F (190°C). Spoon a little extra marinara over the rolls, cover loosely with foil and bake 8–10 minutes until cheese is just softened. Remove foil and bake 2 more minutes to slightly reduce sauce. If serving cold or room temperature, skip baking.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sweat 5–6 minutes until translucent but not browned.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to develop flavor.

Add the crushed tomatoes, dried oregano, red pepper flakes, sugar, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes until slightly thickened. Taste and adjust seasoning.

Keep the marinara warm for assembly. Reserve a few tablespoons for spooning over finished rolls if desired.

Once rolls are plated (warm or room temperature), spoon any reserved marinara over or alongside the rolls. Drizzle with 1 tablespoon olive oil and sprinkle the 1 tablespoon grated Parmesan evenly over the top.

Scatter the chiffonaded fresh basil over the rolls and finish with an extra crack of black pepper to taste. Serve immediately.