I love eggplant! It is my FAV veggie. And my favourite dish with eggplant is Melenzana. Its like a lasagne, but without the pasta.
Ingredients you need for a large baking dish:
– 3 eggplants
– 700 grams of passata
– 1 onion
– at least 2 gloves of garlic, but feel free to add more if you want!
– teaspoon of dried oregano
– a ball of mozzarella
– grated cheese (preferably parmasan, but I forget to buy it so I just used normal Dutch cheese)
– a bit of flour to coat the eggplant
– olive oil
– pepper & salt
This probably serves about 4-6 people, depending on if this is your meal together with perhaps some salad and bread. Or if you treat it as a side dish to for example a gorgeous pesto pasta!
Start by cutting the eggplants in half, lengthwise. Apply a pinch of salt on the eggplants to drain out some of the moisture. Cover the eggplants with plastic wrap and leave it like this for 30 minutes to an hour.
In the meantime start preparing the sauce! Chop the onion and garlic small pieces. Heat a pan and add a splash of olive, onion and garlic and let is soften.
Add the passata to the onion and garlic. Fill the passata jar with a big splash of water and put this in the pan to get all of the siffed tomato out of the jar.
I used a passata that already has basil in it. But you can also use a plain passata or tomatoes from a can.
Add the dried oregano to the sauce. Let the sauce get to a simmer. Season the sauce to taste with salt and pepper.
Turn of the heat when your sauce is to your taste. And preheat the oven to 180 degrees.
Pat the eggplants dry with a kitchen towel from paper.
Again slice the eggplant lengthwise, this time in widths of 0.5-1 cm. Coat the slices in flour.
Bake the eggplants in olive oil until soft and slightly brown. Place the baked eggplants on kitchen towel from paper to soak up some of the oil.
Start with 1 ladle of the sauce to cover the bottom of the ovendish. Cover it with slices of eggplant.
Follow with grated cheese, mozzarella and pepper.
Repeat these steps, but then with 2 ladles os sauces until you have used all the eggplant. End with cheese.
Bake the melenzane in the oven for 45 minutes or until the cheese is golden.
Step 9. ENJOY!