Melanzane Alla Nonna Recipe
Baked eggplant layered with mozzarella and marinara.
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Ingredients
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Eggplant and assembly
Marinara sauce
Optional (for dredging/toasting)
Method
Marinara sauce
- 1
Make the sauce
Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, sugar, 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Stir in the chopped basil at the end and adjust seasoning to taste. Remove from heat and keep warm.
Eggplant and assembly
- 2
Prepare and salt eggplant
Trim the ends off the eggplants and slice into 1/4–1/2-inch rounds (about 1.5 cm). Lay slices in a single layer on a large rimmed sheet pan or cutting board and sprinkle both sides lightly with kosher salt (use about 2 tbs total). Let sit 20–30 minutes to draw out bitter moisture. You will see beads of liquid. After resting, rinse each slice briefly under cool water to remove excess salt and blot dry very well with clean kitchen towels or paper towels.
- 3
Optional dredge and toast (crisp edges)
If you prefer a lightly crisped texture, set up a dredging station: flour, beaten eggs, and breadcrumbs. Lightly coat each dried eggplant slice in flour, shake off excess, dip in beaten egg, then press into breadcrumbs. Heat 3 tbs olive oil in a large skillet over medium heat and pan-fry slices in batches 1–2 minutes per side until golden. Transfer to a paper towel-lined tray. Alternatively, brush both sides of plain slices with oil and roast (next step).
- 4
Roast (if not pan-frying)
Preheat oven to 425°F (220°C). Arrange salted-and-dried (and unbreaded) eggplant slices in a single layer on baking sheets, brush both sides lightly with olive oil, and roast 12–15 minutes, flipping once, until tender and beginning to brown at edges. Remove and let cool slightly.
- 5
Assemble the baking dish
Lower oven temperature to 375°F (190°C). Spread a thin layer (~1 cup) of the warm marinara on the bottom of a 9x13-inch (or similarly sized) baking dish. Arrange a single layer of eggplant slices over the sauce to cover the bottom. Tear or slice fresh mozzarella into pieces and scatter about one-third of the mozzarella over the eggplant, then sprinkle about 1/3 cup grated Parmigiano-Reggiano, a few torn basil leaves, a light dusting of dried oregano, and a pinch of black pepper. Repeat with a second layer of sauce, eggplant, mozzarella, Parm, basil, oregano and pepper. Finish with a final layer of eggplant, the remaining sauce to cover, and the rest of the mozzarella and Parm on top.
- 6
- 7
Rest and serve
Let the Melanzane alla Nonna rest 10 minutes after baking to set. Garnish with remaining fresh basil leaves, a drizzle of good extra-virgin olive oil if desired, and an additional sprinkle of grated Parmigiano-Reggiano. Cut into squares and serve warm.