Millefoglie Di Melanzane Recipe
Make Millefoglie Di Melanzane Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Cheese
Sauce
Method
Preparation
- 1
Prepare the eggplants
Slice the eggplants into 1/4 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture.
- 2
- 3
Prepare the tomatoes
Chop the tomatoes into small cubes and set aside. You can also blend them if you prefer a smoother texture.
- 4
Prepare the cheese
Slice the mozzarella cheese into thin rounds and grate the Parmesan cheese.
Cooking
- 5
Cook the eggplants
Rinse the salted eggplant slices under cold water and pat them dry with paper towels. Heat a non-stick pan over medium heat and grill the eggplant slices for about 3-4 minutes on each side until tender and golden brown.
- 6
Assemble the millefoglie
In a baking dish, layer the ingredients starting with a layer of grilled eggplant, followed by a layer of tomato, mozzarella, and a sprinkle of Parmesan. Drizzle some garlic olive oil over the top. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
- 7
Bake
Preheat the oven to 180°C (350°F). Bake the assembled millefoglie for about 25-30 minutes until the cheese is melted and bubbly.
Finishing
- 8
Garnish and Serve
Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.
