Baked Eggplant Recipe
Baked eggplant layered with cheese and pomodoro
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Ingredients
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Vegetables
Sauce
Cheese
Method
Prep and Bake Eggplant
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants into 1/2 inch thick rounds. Place the slices on a baking sheet and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture.
- 2
Rinse and Dry
After 20 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.
- 3
Bake the Eggplant
Drizzle olive oil over the eggplant slices and toss to coat. Arrange them back on the baking sheet in a single layer and bake for 20-25 minutes, flipping halfway through, until golden brown.
Prepare Pomodoro Sauce
- 4
Make the Pomodoro Sauce
In a saucepan, sauté minced garlic in a little olive oil over medium heat until fragrant (about 1 minute). Add the pomodoro sauce and fresh basil to the pan, simmer for 10 minutes, stirring occasionally.
Assemble and Bake
- 5
Layer the Ingredients
In a baking dish, spread a thin layer of pomodoro sauce on the bottom. Layer half of the baked eggplant slices, followed by half of the remaining pomodoro sauce, and half of the mozzarella cheese. Repeat the layers.
- 6
Add Parmesan and Bake
Sprinkle the top layer with grated Parmesan cheese. Bake in the oven for an additional 25-30 minutes until the cheese is bubbly and golden.
Finishing Touches
- 7
Serve
Remove the baked eggplant from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.
