EGGPLANT ALLA PASTA NOSTRA
Steps:
- Using a vegetable peeler, peel eggplant lengthwise in alternating strips. Slice crosswise, 1/2 inch thick. Layer slices in a colander, sprinkling each layer generously with salt. Set colander over a bowl and weight with a heavy object. Transfer to refrigerator, and let stand overnight.
- Preheat the oven to 400 degrees. In a large cast iron skillet, heat 1/2 inch oil over high heat. Remove eggplant from colander, and pat dry with paper towels. Working in batches, add eggplant to skillet. Cook until golden brown, turning once. As each batch is finished, transfer to a paper towel-lined baking sheet to drain.
- On a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern. Repeat process until you have used half of the eggplant. Sprinkle with a small pinch of oregano. Top each with 1 1/2 tablespoons of each cheese. Using a spray bottle filled with water, lightly spray cheese to moisten. Top with tomato slices, and season with salt. Repeat process using remaining ingredients to make a second layer. Top each with 1 1/2 tablespoons Baita cheese. Spray with a little more water. Add 2 tablespoons water to baking sheet.
- Bake until the cheese is bubbling and beginning to brown. Serve immediately.
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Md Rahat hossayn Mohon
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the eggplant and the sauce.
catherine Namuddu
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the eggplant and the sauce.
Sane Shange
[email protected]This recipe was easy to follow and the eggplant turned out perfectly. I will definitely be making this again.
Lizie Brewer
[email protected]This dish was a bit bland for my taste. I added some extra garlic and oregano and it was much better.
Nicole Mikoda
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the sauce was very flavorful.
Jayden Salinas
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant is so flavorful and the sauce is delicious.
Malik Mubeen
[email protected]I love the combination of flavors in this dish. The eggplant, tomatoes, and basil are a perfect match.
la'ren Thigpen
[email protected]This dish is a great way to use up leftover eggplant. I always have some leftover eggplant in my fridge, and this recipe is a great way to use it up.
Blanche Baker
[email protected]I'm not sure what I did wrong, but my eggplant turned out mushy. I think I might have cooked it for too long.
Md Tosif khan
[email protected]This recipe was perfect for a weeknight meal. It was quick and easy to make, and the cleanup was a breeze.
Dylan Ortega
[email protected]This dish was a bit too oily for my taste. I think I would use less olive oil next time.
Tammy Simpson
[email protected]I loved the simplicity of this recipe. It only uses a few ingredients, but the flavors are amazing.
Mr.Stealyourgirl FRIEND
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and red pepper flakes and it was much better.
Chips
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggplant is always cooked perfectly and the sauce is flavorful and delicious.
Sheikh Riyadh Feni
[email protected]This dish was easy to make and turned out great! I served it over pasta and it was a hit with my family.
Suahil Acharya
[email protected]I'm not usually a big fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the sauce was delicious.
Ramzan Bhatti
[email protected]This eggplant dish was a real treat! The flavors were rich and complex, and the texture was perfect. I especially loved the crispy topping.