Melanzana Recipe
pan fried wood roasted eggplant, marinara, burrata, arugula salad.
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Ingredients
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Eggplant Preparation
Marinara Sauce
Arugula Salad
Method
Eggplant Preparation
- 1
Slice the Eggplant
Cut the eggplants into 1/2 inch thick slices. Lay them flat on a baking sheet.
- 2
Season the Eggplant
Drizzle olive oil, sprinkle salt, black pepper, and smoked paprika over the eggplant slices. Rub the seasonings into the eggplant.
- 3
Pan-Fry the Eggplant
Heat a large skillet over medium heat. Add the eggplant slices in batches and cook for about 4-5 minutes on each side until golden brown and tender. Remove from the skillet and set aside.
Marinara Sauce
- 4
- 5
Make the Sauce
Add canned crushed tomatoes, dried oregano, salt, and black pepper to the skillet. Stir well and let it simmer for about 10-15 minutes until slightly thickened.
- 6
Add Fresh Basil
Stir in the chopped fresh basil just before serving to enhance the flavor.
Arugula Salad
- 7
Prepare the Salad
In a large bowl, combine arugula and halved cherry tomatoes. Drizzle with balsamic glaze, and season with salt and black pepper to taste.
- 8
Assemble the Dish
On a serving plate, layer the fried eggplant slices, spoon marinara sauce on top, and place the burrata cheese in the center of the salad.
- 9
Serve
Serve warm with the arugula salad on the side.