Melanzane E Zucchine Recipe
Baked eggplant, zucchini, mozzarella, tomato sauce, basil leaf
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat the oven to 190°C (375°F). Slice the eggplant and zucchini into thin rounds. Sprinkle with salt and let them sit for about 15 minutes to draw out moisture.
- 2
Layer the Ingredients
Rinse the eggplant and zucchini slices under cold water, then pat them dry with a paper towel. In a baking dish, spread a layer of tomato sauce at the bottom. Arrange a layer of eggplant slices, followed by zucchini slices. Add a layer of mozzarella cheese and sprinkle with black pepper.
- 3
Repeat the Layers
Continue layering the ingredients until all the vegetables and cheese are used, finishing with a layer of mozzarella on top.
- 4
Bake
Drizzle olive oil over the top layer and cover the baking dish with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
- 5
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
