Mille Foglie Di Melanzane Recipe

Prepare and sweat eggplants

Trim ends from eggplants and slice lengthwise into 6–8 mm (about 1/4 inch) thick slices. Lay slices in a single layer on a tray, sprinkle both sides lightly with coarse salt (about 2 tsp total) and let sit for 20–30 minutes to draw out bitterness and moisture. Rinse briefly and pat dry with paper towels.

Cook eggplant slices

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1–2 tbsp olive oil plus the whole peeled garlic cloves. When oil is shimmering and garlic fragrant, remove garlic. Working in batches, add eggplant slices in a single layer (do not overcrowd). Cook 2–3 minutes per side until golden and tender, adding more oil between batches as needed. Transfer cooked slices to a paper towel–lined tray and season lightly with a pinch of salt while warm.

Make a simple tomato sauce

In a medium saucepan, warm 1 tbsp olive oil over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Add the chopped or crushed tomatoes, 1 tsp salt and 1 tsp sugar (if tomatoes are tart). Bring to a gentle simmer, reduce heat to low and cook uncovered for 12–15 minutes until slightly reduced and glossy. Stir in chiffonade basil leaves at the end, taste and adjust seasoning. Keep warm.

Preheat oven

Preheat the oven to 180°C (350°F). Lightly oil a medium roasting dish or ovenproof skillet (about 22–24 cm / 9–10 inch diameter) so layered slices won’t stick.

Assemble the millefoglie

Place a thin spoonful of warm tomato sauce in the bottom of the dish to prevent sticking. Arrange a layer of eggplant slices to cover the bottom (overlap slightly). Spoon a thin layer of tomato sauce over the eggplant (about 2–3 tbsp), add a few small pieces of torn mozzarella di bufala distributed evenly, sprinkle about 1–1.5 tbsp grated Parmigiano and 2–3 whole basil leaves. Repeat layering: eggplant, tomato sauce, mozzarella, Parmigiano, basil. Build 4–5 tiers depending on how many slices you have, finishing with a top layer of eggplant, a final spoon of sauce, a generous sprinkle of Parmigiano and a little torn mozzarella if desired.

Bake to meld

Cover loosely with foil and bake in the preheated oven for 12 minutes to warm through and allow cheeses to soften. Remove foil and bake an additional 6–8 minutes until cheese is bubbling and top is lightly golden.

Remove from oven and let rest 5 minutes. Drizzle with 2 tbsp extra-virgin olive oil, scatter the reserved whole basil leaves, and grind black pepper over the top. Taste and add a little finishing salt if needed. Serve warm or at room temperature as a composed stack or sliced portions—each slice will show the millefoglie (thousand-layer) effect.