A great alternative for people who don't like the mushiness of other similar recipe. Adding the sauce at the last moment allows the eggplant to keep their outside a bit crispy and the inside soft but meaty. Any other Italian cheese can be used. For example: Bella Lodi or Grana Padano for the Reggiano, cacciocavallo or fontina instead of the Provolone... The mozzarella is used for texture rather than taste and refers to the partially dried version, not the fresh type. The recipe's instructions are for individual portions, but this can be done in a bread pan, unmolded and then sliced instead, making it into an Eggplant Napoleon. If you try that technique instead make sure that you press the eggplants tight instead of just layering them so you can actually unmold something that holds together.
My Private Note
Units: US | Metric
- 2 eggplants, sliced in 1/3 inch slices (medium)
- coarse sea salt
- 1/3 cup olive oil
- 1/3 cup parmesan cheese, grated
- 1/3 cup provolone cheese, grated
- 1/3 cup mozzarella cheese, grated
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 (796 ml) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1Stack eggplant slices in a colander, sprinkling with salt between each layers.
- 2Place a plate on top and pile heavy objects on it.
- 3Let it rest for about an hour.
- 4Rinse them off quickly with cold water and dry with paper towel.
- 5Paint a cookie sheet with olive oil.
- 6Place the eggplant on the sheet, turning them once so both sides are coated with oil.
- 7Broil about 7 minutes per side or until golden.
- 8Meanwhile, sweat the onion and the garlic in the second quantity of olive oil.
- 9Add the wine and let reduce to half.
- 10Add the rest of ingredient and simmer for about an hour.
- 11Puree in the blender.
- 12Mix the cheeses together.
- 13Split the eggplant in four bowls, alternating the layers with the cheese mix.
- 14Broil in the oven for about 5 minutes or until the cheese starts to turn golden.
- 15Take out of the oven, pour one ladle of sauce on top of the eggplant.
- 16You can garnish this with the tip of a basil stem.
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Nutritional Facts for Melanzane Di Casa (Or the Eggplant from My House)
Serving Size: 1 (358 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 450.8
- Calories from Fat 269
- Total Fat 29.9 g
- Saturated Fat 7.7 g
- Cholesterol 23.1 mg
- Sodium 808.9 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 11.3 g
- Sugars 15.3 g
- Protein 13.2 g
The following items or measurements are not included: