Cheesy Eggplant Florentine (Melanzane Fiorentina) – a delicious recipe with eggplants, salt, flour, olive oil, tomato sauce, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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 450u00b0 oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.
664
kcal
Calories
49
g
Fat
22
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 medium peeled eggplants, salt, 1/2 cup flour, 1/2 cup olive oil, and more.
Yes, Cheesy Eggplant Florentine (Melanzane Fiorentina) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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