Melanzane Al Forno Recipe
Eggplant baked with mozz and marinara
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Ingredients
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Eggplants & prep
Breadcrumb & binding
Marinara sauce
Cheeses & assembly
Finishing & garnish
Method
Eggplants & prep
- 1
Slice and sweat eggplant
Trim stem ends and slice each eggplant into 1/2-inch thick rounds (about 10–12 slices per eggplant). Lay slices in a single layer on a wire rack or baking sheet and sprinkle both sides lightly with the 2 tablespoons of salt. Let sit 30–40 minutes to draw out bitterness and moisture.
- 2
Rinse and dry
Rinse the salt off the eggplant slices under cold running water (or wipe with a damp towel using about 1/4 cup water). Pat slices thoroughly dry with paper towels. This step prevents a soggy final dish.
Breadcrumb & binding
- 3
Prepare egg wash and crumbs
In a shallow bowl, whisk together 2 eggs, 2 tablespoons milk and 1/2 teaspoon pepper. In another bowl, combine 3/4 cup breadcrumbs and 1/4 cup grated Parmesan.
- 4
Coat eggplant (pan-fry or oven-roast)
Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Brush both sides of each eggplant slice lightly with olive oil (about 4 tablespoons total). Dip each slice first into the egg mixture then press into the breadcrumb-Parmesan mixture to coat both sides. Arrange coated slices on the baking sheet and bake 12–15 minutes, flipping once halfway, until golden and slightly crisp. Alternatively, shallow-fry slices in a skillet with 2–3 tablespoons olive oil over medium heat 2–3 minutes per side until golden; drain on paper towels.
Marinara sauce
- 5
Cook the sauce
While eggplant rests, make the marinara. Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Add 28 oz crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon sugar if using. Stir, bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes to thicken slightly. Stir in torn basil leaves at the end and remove from heat.
Cheeses & assembly
- 6
Assemble melanzane al forno
Lower oven temperature to 375°F (190°C). Spread a thin layer (about 3/4 to 1 cup) of the marinara over the bottom of a 9x13-inch baking dish. Arrange a single layer of baked/crisped eggplant slices over the sauce. Tear or slice the 12 oz fresh mozzarella and distribute evenly over the eggplant. Spoon about 1 to 1 1/2 cups more marinara over the cheese and eggplant. Add a second layer of eggplant if your dish and quantity allow, then top with the remaining sliced 4 oz mozzarella and sprinkle 1/4 cup grated Pecorino/Parmesan evenly over the top.
- 7
Finishing & garnish
- 8
Rest and serve
Let the dish rest 8–10 minutes out of the oven to set. Drizzle 1 tablespoon olive oil over the top, scatter fresh basil leaves for garnish, slice into portions and serve warm.