Melanzane Recipe
Marinara with sliced eggplant, dollops of ricotta & pesto, finished with fresh basil
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Ingredients
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Vegetables
Dairy
Condiments
Method
Preparation of Eggplant
- 1
Slice the Eggplant
Wash and slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with a clean kitchen towel.
Cooking the Marinara Sauce
- 3
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- 4
Add Tomatoes
Pour in the crushed tomatoes, season with salt and black pepper, and bring the mixture to a simmer. Cook for about 15-20 minutes, stirring occasionally.
Cooking the Eggplant
- 5
Assembly
- 6
Layer Ingredients
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Add dollops of ricotta cheese and pesto on top. Repeat the layers until all ingredients are used, finishing with marinara sauce on top.
- 7
Bake
Preheat the oven to 180°C (350°F) and bake the dish for 25-30 minutes until bubbling and heated through.
- 8
Garnish and Serve
Let cool for a few minutes, then garnish with fresh basil leaves before serving.
