Melanzane Al Forno Recipe
Eggplant, porcini, pecorino, Narragansett Creamery ricotta, and charred tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Rehydrate the Porcini
Soak the dried porcini mushrooms in warm water for about 20 minutes. Once softened, drain and chop finely.
- 3
Prepare the Sauce
In a pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the charred tomato sauce and rehydrated porcini mushrooms. Season with salt and pepper, and let it simmer for 10 minutes.
- 4
Layer the Dish
Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of the tomato sauce mixture. Place a layer of eggplant slices, followed by dollops of ricotta cheese, and a sprinkle of pecorino cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and pecorino on top.
- 5
- 6
Garnish and Serve
Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
