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–+ servings

Melanzane al Forno (Eggplant Baked with Parmesan Cheese)

Eggplant can absorb huge quantities of oil. This method of cooking limits the amount of oil the eggplant absorbs, making it lighter. The eggplant finishes its cooking in the oven, which eliminates last minute frying just before serving dinner. Individual portions can be made by cutting the eggplant into rounds that fit inside of small ramekins.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic bruised
  • 2-3 medium eggplant approximately 1 pound each
  • salt to taste
  • Freshly ground black pepper to taste
  • 1 cup freshly grated Parmigiano Reggiano cheese or to taste
  • 3 tablespoons unsalted butter melted, plus more for buttering the pan

Method
 

  1. Peel the eggplant and cut crosswise into rounds ½ inch thick.
  2. Liberally salt the eggplant slices on both slides and put them in a colander.
  3. Set a weight on top of the egglant (such as a plate with a heavy can on top) and allow to drain for one hour.
  4. Meanwhile, gently sauté the garlic in the olive oil on low heat until the garlic is golden brown.
  5. Remove the oil from the heat. Discard the garlic and reserve the oil.
  6. Rinse the eggplant. Blot dry.
  7. Butter an ovenproof serving dish (or individual ramekins if making individual portions).
  8. Coat the bottom of a large sauté pan with 1-2 tablespoons of the garlic-flavored oil. A non-stick pan works best but a well-seasoned ordinary sauté pan will work fine. When the oil is very hot add one layer of eggplant slices. Cook until nicely browned being careful not to burn the eggplant which will make it bitter.
  9. When browned on one side turn the eggplant slices over. You may need to drizzle a little oil into the pan to keep the eggplant from sticking. The eggplant should still be firm in the center. It will complete its cooking in the oven.
  10. When the second side is brown put the eggplant in a buttered ovenproof serving dish, preferably one with a cover.
  11. Lightly salt the eggplant. Sprinkle with freshly ground black pepper to taste and some of the grated Parmigiano. Repeat layering eggplant, pepper and cheese until all the eggplant is used up.
  12. Finish with grated Parmigiano. Drizzle with the melted butter.
  13. Cover and bake at 350°F for approximately 30 minutes. Uncover and continue baking for 10-15 minutes to brown the top.

Notes

Copyright © 2020 by Villa Sentieri, LLC. All rights reserved.

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