Ycaroh's Kitchen blog

Authentic Baked Eggplant (Melanzane al Forno)

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Servings

4

Yield

4 servings

Calories

Approximately 250 calories
Journey to the heart of Italian cuisine with our Authentic Baked Eggplant (Melanzane al Forno), a dish that embodies the simplicity and richness of Italy’s culinary tradition. This recipe transforms the humble eggplant into a celebration of flavors and textures, layering tender slices of eggplant with rich tomato sauce, fragrant herbs, and a generous sprinkle of cheese. Baking melds these elements into a harmonious dish that’s both comforting and elegant. Perfect for a family dinner or a special occasion, this baked eggplant will transport your senses to an Italian grandmother’s kitchen, where every meal is made with love and care. Even those new to the kitchen can master this delightful dish, promising a culinary adventure that’s as rewarding to make as it is to savor.

Ingredients

  • 2 large eggplants, sliced into 1/4-inch thick rounds
  • Salt, to draw out moisture from the eggplant
  • 2 cups tomato sauce, homemade or high-quality store-bought
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish
  • Note: For an authentic taste, use Italian herbs and San Marzano tomatoes for the sauce, if available.

Instructions

  • Preheat your oven to 375°F.
  • Lay the eggplant slices on paper towels, sprinkle with salt, and let them sit for about 20 minutes to draw out moisture. Pat dry with additional paper towels.
  • In a skillet over medium heat, sauté garlic in olive oil until fragrant. Add the tomato sauce, oregano, and dried basil. Simmer for 10 minutes.
  • In a baking dish, layer the eggplant slices with the tomato sauce, mozzarella, and Parmesan cheese, finishing with a layer of cheese on top.
  • Bake in the preheated oven for 45 minutes, or until the eggplant is tender and the cheese is golden and bubbly.
  • Garnish with fresh basil leaves before serving.

Tips & Tricks

  • For a richer flavor, you can roast the eggplant slices in the oven for 10-15 minutes at 400°F before assembling the dish.
  • Let the dish rest for a few minutes after baking for easier serving.
  • This dish pairs wonderfully with a crisp green salad and a glass of Chianti for a complete Italian meal.

Mise en Place

Ingredients

Utensils

  • Eggplants
  • Salt
  • Tomato sauce
  • Garlic
  • Olive oil
  • Dried oregano
  • Dried basil
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Fresh basil leaves
  • Paper towels
  • Skillet
  • Baking dish
  • Knife
  • Cutting board

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