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    Melanzane alla Parmigiana

    Stacks of eggplant meld with hand pulled mozzarella, rich tomato sauce, fresh basil, and savory parmesan cheese. Paired with a rocket salad, this is the perfect Italian comfort food.
    Time
    Spice
    Serves

    45 Minutes

    Mild

    Two

    Calories
    Carbs
    Fiber
    Fat
    Protein

    710

    41g

    16g

    28g

    38g

    Ingredients

    8 oz fresh mozzarella
    2 oz parmigiano reggiano
    1 1/2 lb eggplant
    3 oz arugula
    3 sprigs basil
    4 cloves of garlic
    1 lemon
    2 cup pureed tomatoes
    1/2 tsp chili flakes

    Equipment

    stockpot
    baking sheet
    citrus juicer
    coarse grater

    Preparation

    Move a rack to the upper 1/3 of the oven, and set the oven to broil.

    Cut the eggplant into 1/3 inch slices.

    Lay the eggplant slices on a baking sheet or roasting pan. Lightly toss with a small amount of olive oil, and sprinkle with a pinch of salt.

    Place the eggplant in the oven and broil for 5 minutes, flip, and then broil on the other side.

    Every broiler is different, keep an eye on the eggplant and avoid burning the eggplant.

    Finely dice the garlic. Add a small amount of olive oil to the bottom of a stockpot or saucepan. Set the heat to medium high. Once the oil is hot, add the garlic and chili flakes. Sauté until the garlic is golden brown.
    Add the tomato puree and 1/4 tsp of salt. Lower the heat to medium low and allow for the tomato sauce to simmer until reduced by 25%.
    While the tomato sauce reduces, cut the mozzarella in wafer-thin slices. Remove the basil leaves from the stem.

    Set aside any leaves smaller than 1/2 inch for plating

    Once the eggplant has finished broiling, and the tomato sauce has reduced, assemble the stacks on a roasting pan or baking sheet.

    Lay down the eggplant and top with the tomato sauce, a basil leaf, and mozzarella.

    Keep stacking. Alternate the eggplant, basil, tomato sauce, and mozzarella.

    Cover the eggplant with the parmesan (reserve a small amount of the parmesan for the rocket salad).

    Reduce the oven temperature to 450˚. Bake for 7 minutes until the cheese melts and begins to brown.

    While the eggplants bake, assemble the salad.

    Place the arugula in a bowl. Add 1/2 tbsp of olive oil, and squeeze the juice of a lemon on to the salad. Mix. Grate the remaining parmesan on top of the salad.

    Sprinkle the reserved small basil leaves over the eggplant stacks. Serve with the salad.

    Tags: cheese, italian, vegetarian

    Categories: recipe

    Updated: December 17, 2017

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