Parmigiana di Melanzane

This classic Parmigiana di Melanzane is a delightful Italian dish that layers tender, roasted eggplants with rich tomato paste, sun-dried tomatoes, and creamy mozzarella and provolone cheeses. Enhanced with fragrant garlic and fresh basil, this vegetarian dish is both hearty and satisfying, making it perfect for any meal. It meets dietary requirements as it is egg-free and shellfish-free.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh basil leaves, chopped
• 2 cups mozzarella cheese, shredded
• 1 cup provolone cheese, diced
• 1 cup tomato paste
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
3. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes.
5. Spread a thin layer of tomato paste on the bottom of a baking dish.
6. Layer half of the eggplant slices over the tomato paste. Top with half of the sautéed sun-dried tomatoes and garlic mixture, followed by half of the mozzarella and provolone cheeses. Sprinkle with fresh basil.
7. Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
9. Let the dish rest for 10 minutes before serving. Garnish with additional fresh basil if desired.