Melanzane al Forno (Baked Eggplant)

🛒 Ingredients

• Eggplant 250 g · 63 kcal
• Crushed Tomatoes 150 g · 30 kcal
• Fresh Mozzarella 60 g · 162 kcal
• Parmesan Cheese 15 g · 60 kcal
• Olive Oil 15 g · 135 kcal
• Garlic 5 g · 8 kcal
• Onion 20 g · 8 kcal
• Fresh Basil 5 g · 0 kcal

👨‍🍳 Instructions

1. Slice eggplant into 0.5 cm thick rounds, sprinkle generously with salt, and let them rest in a colander for 30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
2. Preheat oven to 200°C (400°F). Lightly brush eggplant slices with olive oil and bake for 15-20 minutes, flipping halfway, until tender and lightly golden.
3. In a saucepan, sauté finely chopped onion and minced garlic in olive oil until softened. Add crushed tomatoes, a pinch of sugar (optional), and cook on low heat for 15-20 minutes, allowing the sauce to thicken.
4. To assemble, spread a thin layer of tomato sauce at the bottom of an oven-safe dish. Arrange a layer of baked eggplant slices, then top with torn mozzarella, a sprinkle of Parmesan, and fresh basil leaves.
5. Repeat the layers until all ingredients are used, finishing with a generous layer of tomato sauce, mozzarella, and Parmesan on top. Bake for 25-30 minutes, or until bubbling and golden brown.
6. Let Melanzane al Forno rest for 10-15 minutes before serving to allow the layers to set and flavors to meld.