Melanzana al forno
4 servings
105 minutes
Eggplant casserole is a bit like lasagne without dough - thin slices of eggplant layered with cheese and tomato sauce play its role. The trick is to fry the eggplants correctly so that they are tenderly baked inside, having absorbed only a little oil and cheese juiciness. Luciano Casale recommends serving the boiling casserole on a bed of cold creamy stracciatella. It is impossible to lose weight on such a casserole, it is difficult to eat more than one piece, but it is also unthinkable to refuse. Recipe from Luciano Casale, chef of the Salumeria restaurant.
1
Finely chop the shallots and garlic, and sauté in olive oil until golden.
- Shallots: 100 g
- Garlic: 20 g
- Vegetable oil: to taste
2
Add tomatoes with juice, salt, and pepper. Place on medium heat and reduce by about a third. At the end, add chopped fresh basil (leave a few leaves for garnish).
- Pelati tomatoes: 1.5 kg
- Salt: 8 g
- Ground black pepper: 2 g
- Basil: 30 g
3
Peel the eggplants and cut them into thin slices (1.5 cm thick).
- Eggplants: 2.5 kg
4
Eggplants should be well salted and left for about five hours. It's important that they lose excess water, not bitterness.
- Salt: 8 g
5
Coat the eggplants in flour and fry in hot oil until golden brown.
- Eggplants: 2.5 kg
- Wheat flour: 200 g
- Vegetable oil: to taste
6
In a ceramic or glass baking dish measuring 20x20 cm (height 6-7 cm), layer 225 grams of sauce, 400 grams of fried eggplants, 100 grams of mozzarella slices, 30 grams of grated parmesan, and 5 grams of chopped basil. Repeat the layers in the same order.
- Eggplants: 2.5 kg
- Pelati tomatoes: 1.5 kg
- Mozzarella cheese: 200 g
- Parmesan cheese: 100 g
- Basil: 30 g
7
Layer 400 grams of fried eggplants, 225 grams of sauce, and 40 grams of parmesan as the last layer.
- Eggplants: 2.5 kg
- Pelati tomatoes: 1.5 kg
- Parmesan cheese: 100 g
8
Bake in an oven preheated to 160 degrees for one hour. Serve with stracciatella, garnished with basil.
- Basil: 30 g