Italian Breakfast

EASY EGGPLANT TIAN

(where you skip all the breading)

A refreshed French version which is lighter without losing any of the rich delicious and satisfying flavor.

 

2 LARGE FIRM EGGPLANTS

PINCH OF KOSHER SALT

2/3 CUP OLIVE OIL

3 TBS BALSAMIC VINEGAR

2 GARLIC CLOVES – minced

FRESHLY GROUND BLACK PEPPER

1 ½ – 2 CUPS MARINARA SAUCE – divided, as needed

1/8 CUP PESTO SAUCE – or more to taste

¾ LB FRESH MOZZARELLA – shredded

4-5 TBS FRESHLY GRATED PARMIGIANO CHEESE – or to taste

 

 

 

PREHEAT OVEN TO 375º.

Slice the eggplants into ½-inch rounds, sprinkle with the salt and toss into a colander and let sit for 30 minutes.

In a large bowl whisk together the olive oil, balsamic vinegar, garlic, and pepper. Do not rinse the eggplant but toss the slices with the balsamic vinegar and allow to marinate for about 15 – 20 minutes. In a single layer, arrange the slices on a large no -stick baking sheet or two, as necessary, (I cover pan with foil) and broil on a middle rack for 6-8 minutes until nicely browned. Turn the slices over carefully with a spatula and broil for another 4-6 minutes.

Place 2 tablespoons of marinara sauce on the bottom of 4 round, slightly greased          au-gratin dishes.  Divide the eggplant slices equally among the 4 gratin dishes and top each dish with ¼ cup of marinara sauce. Divide the mozzarella equally among the 4 dishes right of top of the sauce, and end with the freshly grated Parmigiano cheese.

Place on a parchment lined baking sheet to catch any drips and bake for 30 minutes or until the marinara sauce is bubbling and the cheese has melted. Remove from the oven and let rest for 10-12 minutes.  Drizzle with 1 teaspoon of pesto and serve.

NOTE: I often make this dish as dinner for two when just my husband and me. It’s easy to cut the ingredients in half and I use an 8- or 10-inch-deep casserole dish. Just add a salad and dinner is complete.

BUON MANGIATA! 

 

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