Melanzane al forno dalla Cucina di Daniel

In other words Baked Eggplant from my Kitchen

I love this dish and the only cheese we are using is Pecorino Romano. I love Pecorino Romano and we use a good amount here, so I’m happy!

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, I use more. 
• Freshly grated pecorino romano cheese
• Fresh Basil julienned

Directions:

1. Pre heat your oven to 400 degrees.
2. Brush both sides of the eggplant slices with a good amount of the olive oil and sprinkle both sides with salt.
3. 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).
4. 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.
5. In a sauce pan heat your sauce.
6. Once browned remove the eggplant from the oven.
7. 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.
8. Place this back into the oven for 15-20 minutes or until you see a bubbling sauce on the sides. Remove and let sit 5 minutes.
9. 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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