Eggplant Extravaganza: A Taste of Italy in Every Bite!

 

Ingredients

For the Eggplant:

 

• 2 large eggplants
• 1/2 cup extra virgin olive oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped

For the Tomato Sauce:

• 2 cans (14.5 oz each) of San Marzano tomatoes
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil leaves for garnish

For the Cheese Topping:

• 1 cup fresh mozzarella, torn into pieces
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup fresh ricotta cheese

Optional Garnishes:

• Fresh basil leaves
• Extra virgin olive oil
• Balsamic glaze

Equipment

• Large baking sheets
• Parchment paper
• Large skillet
• Colander
• Mixing bowls
• Grater
• Sharp knife

Preparation Steps

Prepare the Eggplant:

1. Wash eggplants and trim the ends.
2. Cut eggplants into 1/2-inch thick rounds.
3. Lay eggplant slices on paper towels and sprinkle with salt.
4. Let sit for 30 minutes to draw out moisture.
5. Pat dry with clean paper towels.
6. Preheat oven to 425°F (220°C).

Roast the Eggplant:

1. Line baking sheets with parchment paper.
2. Brush eggplant slices with olive oil on both sides.
3. Sprinkle with minced garlic, salt, and pepper.
4. Roast for 25-30 minutes, flipping halfway through.
5. Eggplant should be golden brown and tender.

Prepare the Tomato Sauce:

1. Heat olive oil in a large skillet over medium heat.
2. Sauté chopped onions until translucent (about 5 minutes).
3. Add minced garlic and cook for 1 minute.
4. Add San Marzano tomatoes, crushing them with a wooden spoon.
5. Stir in oregano, red pepper flakes, salt, and pepper.
6. Simmer for 20-25 minutes, stirring occasionally.

Assemble the Dish:

1. Reduce oven temperature to 375°F (190°C).
2. In a baking dish, layer roasted eggplant slices.
3. Spoon tomato sauce over the eggplant.
4. Sprinkle torn mozzarella and grated Parmigiano-Reggiano.
5. Add dollops of ricotta cheese.

Final Baking:

1. Bake for 20-25 minutes until cheese is melted and bubbly.
2. Remove from oven and let rest for 10 minutes.
3. Garnish with fresh basil leaves.
4. Drizzle with extra virgin olive oil or balsamic glaze if desired.

Serving Suggestions

• Serve hot as a main course
• Pairs beautifully with crusty Italian bread
• Excellent with a side of mixed green salad
• Complements a glass of medium-bodied red wine

Storage and Reheating

• Refrigerate in an airtight container
• Best consumed within 3-4 days
• Reheat in oven at 350°F for 15-20 minutes
• Can be frozen for up to 1 month

Nutritional Highlights

• Vegetarian
• Rich in antioxidants
• Good source of fiber
• Low-carb option
• Serves 4-6 people

Chef's Tips

• Choose firm, glossy eggplants
• Salt and drain eggplant to remove bitterness
• Use San Marzano tomatoes for authentic flavor
• Don't rush the roasting process
• Fresh herbs make a significant difference

Variations

• Add ground pine nuts for extra texture
• Include layer of fresh spinach between eggplant
• Make it vegan by omitting cheese
• Add grilled chicken for non-vegetarian version