A bruiser of a dish this! I don't know anyone who doesn't like this. Even if you're not an eggplant fan, you should try zit once
Servings
4
Preparation time
45 Minutes
Preparation time
100 Minutes
This Melanzane is totally packed with vegetables. Not the original recipe, but I felt that could use some extra veggies. If you make this dish, then you can be sure you'll be totally fine with how many vitamins today.
1 carrot
3 stalks of celery
1 large onion
3 garlic cloves
1 tsp Italian dried herbs
1 can of tomato paste
1 bottle of Pasata
1 cube of vegetable stock
pinch of chili pepper flakes
1 tsp white wine vinegar
1 bag of sliced fine Italian vegetables (or cut them fresh, of course)
1 bag of fresh leaf spinach
4 eggplants
4 spheres of mozzarella
good chunk of Parmesan cheese
Fresh basil
Start by chopping the onion, garlic, carrot and celery
In a thick-bottomed pan, fry the garlic and onion in a little olive oil until soft
Now add the carrot and celery along with the spices, stir well
After a few minutes, add the tomato paste, stir well and cook briefly
Deglaze with white wine vinegar, stir well and add the Passata
Add the broth and chili flakes and simmer for 15 minutes to enjoy
After this, add the spinach in parts and stir until it has all shrunk
Finally, add the vegetables and simmer for another half hour
Should the sauce be a bit thick now, add some water to thin it out.
Slice the eggplant, sprinkle salt on it and let it soak for half an hour. Moisture will then come out. Afterwards, wipe this off very well and go fry the slices in a frying pan in enough olive oil.
Cut the mozzarella into slices
Once the sauce is ready and the eggplant is cooked, we can start building
Set the oven to 180 degrees
Start with a layer of sauce in the baking dish
Place the eggplant in this and then the mozzarella and basil. Build this up further in layers and finish with a good layer of grated parmesan cheese and basil leaves
Put the bowl in the oven for another half hour
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