Cheesy Eggplant Florentine (melanzane Fiorentina)

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the eggplant 1/2´´ thick.
  • Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
  • Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
  • Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
  • Pat completely dry.
  • Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
  • Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
  • There will be 3 layers.
  • Reserve some of the cheese for a topping.
  • Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.
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