Baked Eggplant Recipe
If you haven’t made my Baked Eggplant, give it a try – it’s really good.
You will need
- 1 large eggplant cut into 1″ rings
- 1 tsp red pepper flakes (optional)
- Extra virgin olive
- Salt
- 3 cups tomato sauce or more.
- Freshly grated pecorino Romano cheese
- Fresh basil julienned
Directions:
- Preheat your oven to 400 degrees.
- Brush both sides of the eggplant slices with a good amount of the olive oil, and sprinkle both sides with salt.
- Take a heavy baking sheet and lightly coat with olive oil. Place the eggplant onto the baking sheet – do not let the slices touch each other. Sprinkle with the red pepper flakes (optional).
- Place the baking sheet into the oven. Bake for 20 minutes until lightly browned. If need be, allow them to bake an additional 10 minutes.
- In a sauce pan heat your sauce. Once browned, remove the eggplant from the oven.
- In the bottom of a meatloaf pan, place some sauce, then a layer of eggplant, then sauce and sprinkle some cheese. Continue this until all the eggplant is used. Top with a good layer of sauce BUT NOT the cheese. Place this back into the oven for 15 minutes or until you see a bubbling sauce on the sides. Remove and let sit 5 minutes.
- Serve with some extra sauce poured on top, grated cheese, basil and a drizzle of extra virgin olive oil!
Soooooooo gooooood!
Daniel Mancini
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