Flavorful Eggplant Melanzane: A Homemade Italian Delight
Warm and Tender Italian Eggplant Dish, Melanzane
Contemplating between a cold sandwich for lunch or a warm, hearty eggplant dish, I decided on the latter right before heading to the grocery store. I picked up fresh eggplants, cheese, and other essentials, and the next morning, I felt inspired to recreate a taste of Italy right at home. I remembered trying Melanzane somewhere before, but felt the portion was a bit small, making me determined to make it myself. This recipe is designed for a generous, satisfying meal.
Ingredients- 1-2 fresh eggplants
- About 3/4 bottle of tomato sauce (approx. 500ml)
- Approximately 80g mozzarella cheese
- 1/2 sweet onion
- Salt
- Black pepper
- Mixed dried herbs (like oregano, basil)
- Grated Parmesan cheese
Cooking Instructions
Step 1
Begin by thoroughly washing the eggplants under running water. Remove the stems and slice them thinly, about 0.5 cm thick. Sprinkle a little salt and pepper on both sides of the eggplant slices to draw out any bitterness and excess moisture.
Step 2
Heat a dry non-stick pan over medium heat. Place the eggplant slices in the pan and grill them lightly on both sides until they are tender and slightly golden. Once grilled, place the eggplant slices on a paper towel-lined plate to cool down slightly. This step helps to remove excess moisture, leading to a cleaner taste.
Step 3
Finely dice the onion. Now, let’s assemble the melanzane! Take two slices of the grilled eggplant, layer them, and place a portion of mozzarella cheese in the center. Roll them up carefully. (Alternatively, you can use a single slice of eggplant and roll it with cheese inside). Set the rolled eggplants aside. In a saucepan or an oven-safe skillet, heat a generous amount of olive oil over medium-low heat. Add the diced onion and sauté until it becomes translucent and sweet. Pour in the tomato sauce and cook for another 2-3 minutes, allowing the sauce to thicken slightly and its flavors to meld.
Step 4
Arrange the prepared eggplant rolls snugly in the pan with the tomato sauce, ensuring they are mostly submerged. Sprinkle the remaining mozzarella cheese generously over the top of the eggplant rolls. Freshly grind some black pepper and sprinkle it evenly. Finally, add a pinch of mixed dried herbs for an aromatic touch. Bake in a preheated oven at 170°C (340°F) for about 10-15 minutes, or until the cheese is melted and golden brown, and the edges are slightly toasted. Adjust the baking time based on your oven’s performance. Once removed from the oven, sprinkle with grated Parmesan cheese for an extra layer of savory flavor. Serve warm and enjoy!
