Eggplant Fiorentina Recipe
Eggplant, Marinara, Mozzarella and Spaghetti.
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Ingredients
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Vegetables
Sauce
Dairy
Pasta
Seasonings
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Cooking
- 3
Sauté the Eggplant
In a large skillet, heat olive oil over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 5 minutes per side. Remove from skillet and set aside.
- 4
Combine Ingredients
In the same skillet, pour in the marinara sauce and bring to a simmer. Add the cooked spaghetti and mix well to coat the pasta with the sauce.
- 5
Layer the Dish
In a large baking dish, layer half of the spaghetti mixture, followed by half of the sautéed eggplant, and half of the mozzarella cheese. Repeat the layers with the remaining spaghetti, eggplant, and mozzarella.
Baking
- 6
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the layered dish for 20-25 minutes, or until the cheese is bubbly and golden.
- 7
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.