Eggplant Al Forno Recipe

Time1h

Serves4

Roasted Eggplant, Tomato Passata, Valserena Parmigiano-Reggiano, Basil

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Ingredients

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1
Preheat Oven
Preheat your oven to 200°C (400°F).
2
Prepare Eggplants
Slice the eggplants in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin. Sprinkle salt on the cut sides and let them rest for 20 minutes to draw out moisture.
3
Rinse and Dry
After 20 minutes, rinse the eggplants under cold water to remove excess salt. Pat them dry with paper towels.

4
Make the Sauce
In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the tomato passata, salt, and black pepper. Let it simmer for 10 minutes.

5
Assemble the Dish
Place the eggplants cut-side up on a baking tray. Spoon the prepared tomato sauce generously over each eggplant half.
6
Add Cheese
Grate the Valserena Parmigiano-Reggiano cheese and sprinkle it evenly over the eggplants topped with sauce.
7
Bake
Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is golden and bubbly.
8
Garnish
Remove from the oven and let cool slightly. Top with fresh basil before serving.