Melanzane Recipe
salsa di pomodoro, roasted eggplant, fresh oregano & basil, mozzarella, extra-virgin olive oil, italian parsley, grana padano
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Roast the Eggplant
Place the eggplant slices on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast in the oven for 25-30 minutes or until golden brown and tender.
- 3
Prepare the Sauce
In a saucepan, heat the tomato sauce over medium heat. Add fresh oregano, salt, and pepper to taste. Let it simmer for about 10 minutes.
- 4
Assemble the Dish
In a baking dish, layer half of the roasted eggplant, followed by half of the tomato sauce, half of the mozzarella, and half of the basil. Repeat the layers again.
- 5
- 6
Bake
Bake in the oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden.
- 7
Serve
Let it cool for a few minutes, then serve warm as a main dish or side.
