Melanzane Di Casa (Or the Eggplant from My House)

Name: Melanzane Di Casa (Or the Eggplant from My House)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, sliced in 1/3 inch slices (medium); coarse sea salt; ⅓ cup olive oil; ⅓ cup parmesan cheese, grated; ⅓ cup provolone cheese, grated; ⅓ 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; ½ cup dry white wine; ½ cup chicken stock

Servings: persons

2 eggplants, sliced in 1/3 inch slices (medium)
coarse sea salt
⅓ cup olive oil
⅓ cup parmesan cheese, grated
⅓ cup provolone cheese, grated
⅓ 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
½ cup dry white wine
½ cup chicken stock

1
Stack eggplant slices in a colander, sprinkling with salt between each layers.
2
Place a plate on top and pile heavy objects on it.
3
Let it rest for about an hour.
4
Rinse them off quickly with cold water and dry with paper towel.
5
Paint a cookie sheet with olive oil.
6
Place the eggplant on the sheet, turning them once so both sides are coated with oil.
7
Broil about 7 minutes per side or until golden.
8
Meanwhile, sweat the onion and the garlic in the second quantity of olive oil.
9
Add the wine and let reduce to half.
10
Add the rest of ingredient and simmer for about an hour.
11
Puree in the blender.
12
Mix the cheeses together.
13
Split the eggplant in four bowls, alternating the layers with the cheese mix.
14
Broil in the oven for about 5 minutes or until the cheese starts to turn golden.
15
Take out of the oven, pour one ladle of sauce on top of the eggplant.
16
You can garnish this with the tip of a basil stem.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 eggplants, sliced in 1/3 inch slices (medium), coarse sea salt, ⅓ cup olive oil, ⅓ cup parmesan cheese, grated, and more.

Yes, Melanzane Di Casa (Or the Eggplant from My House) 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.

That's it — enjoy your meal!