Lunch Eggplant Fiorentina Recipe
Eggplant, Marinara, Mozzarella and Spaghetti.
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Ingredients
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Vegetables
Pasta
Sauce
Cheese
Seasoning
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes to draw out excess 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 Garlic and Eggplant
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the eggplant slices and cook until they are golden brown and tender, about 5-7 minutes. Season with black pepper.
- 4
Combine with Marinara
Pour the marinara sauce over the cooked eggplant and stir to combine. Let it simmer for about 5 minutes to heat through.
- 5
Layer with Spaghetti and Cheese
Add the cooked spaghetti to the skillet and toss to combine with the eggplant and sauce mixture. Remove from heat, sprinkle with mozzarella cheese, and cover until the cheese melts.
Serving
- 6
Serve
Garnish with fresh basil leaves before serving. Enjoy your Lunch Eggplant Fiorentina warm.