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Saturday, April 4, 2015

Cheesy Eggplant Florentine (melanzane Fiorentina)

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 2 medium peeled eggplants
  • salt
  • 1/2 cup flour
  • 1/2 cup olive oil
  • 1 1/2 cups tomato sauce
  • 1 lb shredded mozzarella cheese
  • 1 tablespoon dried basil

Recipe

  • 1 slice the eggplant 1/2´´ thick.
  • 2 generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
  • 3 place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
  • 4 then thoroughly rinse the eggplant under cold running water and drain on paper towels.
  • 5 pat completely dry.
  • 6 dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
  • 7 layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
  • 8 there will be 3 layers.
  • 9 reserve some of the cheese for a topping.
  • 10 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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