Garlic Melanzane Recipe

Prepare bread

Preheat oven to 400°F (200°C). Slice the baguette or loaf in half lengthwise or into 1-inch slices, depending on presentation. Place cut sides up on a baking sheet lined with parchment.

Make garlic butter

In a small bowl, combine softened unsalted butter, 1 tablespoon olive oil, minced garlic, chopped parsley, salt, and black pepper. Mix until smooth and evenly combined.

Spread the garlic butter evenly over the cut sides of the bread. Put the bread in the preheated oven and bake for 8–10 minutes until the butter is melted and edges begin to brown. Remove from oven and set aside, keeping oven on for final assembly.

Prepare eggplant

Slice the eggplant into 1/4-inch (6 mm) rounds. Sprinkle both sides lightly with coarse salt and place on a rack or paper towels for 20 minutes to draw out moisture and reduce bitterness. After 20 minutes, pat the slices dry with paper towels and wipe away excess salt.

Dredge and pan-fry

Lightly coat each eggplant slice in the all-purpose flour, shaking off excess. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2–3 minutes per side until golden brown and tender. Transfer to a paper towel–lined plate to drain.

Assemble topping

Reduce heat to low. In a small saucepan or the same skillet, warm 1 cup tomato sauce with chopped fresh basil for 1–2 minutes until fragrant (do not boil). Spoon a thin layer of warmed tomato sauce over each garlic-toasted bread piece. Arrange fried eggplant slices on top of the sauced bread to cover the surface.

Add cheeses

Scatter shredded mozzarella evenly over the eggplant layer, then sprinkle 3/4 cup grated Parmigiano-Reggiano across the top. If desired, drizzle a little olive oil (or spray) over the cheese to encourage browning.

Bake to finish

Return the assembled bread to the oven (still at 400°F / 200°C). Bake 8–10 minutes, or until the mozzarella is melted and bubbling and the edges of the bread are crisp. If you want extra browning, broil for 1–2 minutes—watch closely to avoid burning.

Garnish and serve

Remove from oven. Immediately sprinkle the extra 1/4 cup grated Parmigiano-Reggiano over the hot melanzane bread and garnish with fresh basil leaves if using. Cut into portions and serve hot.