Davincis’s Melanzana Recipe
Chicken, Eggplant, Mushroom, Sun-Dried Tomato, Ricotta, Romano, Alfredo, Marinara, Baked With Mozzarella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning and Oil
Method
Preparation
- 1
Prep the Eggplant
Slice the eggplant into 1/4 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
- 2
Cook the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with garlic powder, salt, and black pepper. Cook for 6-7 minutes on each side or until fully cooked. Remove from skillet and let rest before slicing.
- 3
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Once hot, add the sliced mushrooms and sauté for about 5 minutes until tender. Add the sun-dried tomatoes and sauté for an additional 2 minutes.
- 4
Prepare the Eggplant
Rinse the salted eggplant slices under cold water and pat dry with paper towels. Grill or sauté the eggplant slices for about 3-4 minutes on each side until tender and slightly golden.
Assembly and Baking
- 5
Layer the Ingredients
In a baking dish, spread a thin layer of marinara sauce on the bottom. Then layer half of the grilled eggplant, half of the sautéed mushrooms and sun-dried tomatoes, and half of the sliced chicken.
- 6
Add Cheese and Sauce
Spread half of the ricotta cheese over the chicken, followed by half of the Alfredo sauce. Sprinkle half of the Romano cheese over the top. Repeat the layers with the remaining eggplant, mushrooms, sun-dried tomatoes, chicken, and ricotta.
- 7
Final Layer
Top the final layer with marinara sauce, remaining Alfredo sauce, and finish with mozzarella cheese on top.
- 8
Bake
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- 9
Serve
Remove from the oven and let cool for 5 minutes before serving. Enjoy your DaVinci's Melanzana!