Melanzane Recipe
Make Melanzane Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dairy
Pantry
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cooking
- 3
Cook the Eggplants
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 5-7 minutes. Remove and set aside.
- 4
Make the Sauce
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in the diced tomatoes, salt, and black pepper. Cook for 10-15 minutes until the sauce thickens.
- 5
Layer the Dish
Preheat your oven to 375°F (190°C). In an oven-safe dish, spread a layer of the tomato sauce, followed by a layer of eggplant slices. Sprinkle mozzarella cheese and some fresh basil. Repeat the layers until all ingredients are used, finishing with mozzarella and a generous sprinkle of Parmesan on top.
- 6
Serving
- 7
Serve the Melanzane
Let the dish cool for a few minutes before slicing. Serve warm, garnished with fresh basil.
