Lidia Bastanich’s Baked Eggplant in Tomato Sauce (Melanzane in T

May 10, 2023May 10, 20230 4
Lidia Bastanich's Baked Eggplant in Tomato Sauce - A Hearty and Flavorful Dish
in Entree

Prep

35 min

Cook

1 hr 30 min

Ready In

2 hr 5 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs eggplants , about 6 to 8 ounces each
1 tablespoon kosher salt
2 cups light flavorful tomato sauce
1/3 cup pitted black olives , coarsely chopped
4 pickled pepperoncini peppers , drained , stemmed , and thinly sliced
2 tablespoons small capers , drained
2 tablespoons chopped fresh basil
1 cup grated pecorino cheese

Nutrision Information

Servings Per Recipe
8
Calories
220
Sugar
8g
Fat
10g
Lidia Bastianich's Baked Eggplant in Tomato Sauce, also known as Melanzane in T, is a classic Italian dish that is perfect for any occasion. The dish consists of baked eggplant slices, layered with tangy tomato sauce, olives, and capers, and topped with grated pecorino cheese. This savory dish is both hearty and delicious, making it a popular choice for vegetarians and meat-eaters alike. While it may seem like a daunting task, this recipe is easy to prepare and perfect for a weeknight dinner or a cozy family dinner.

Instructions

1.Preheat the oven to 375°F (190 degrees C).
2.Cut the eggplant into 1/2-inch thick slices and sprinkle them with kosher salt.
3.Let them sit for 10 to 15 minutes, then rinse and dry them with a paper towel.
4.Put the tomato sauce in a bowl and add the olives, pepperoncini peppers, capers, and basil. Mix well.
5.Pour about 1/2 cup of tomato sauce into a 9-by-13-inch baking dish.
6.Add a layer of eggplant, covering the sauce as completely as possible.
7.Top the eggplant with about 1/2 cup of sauce, spreading it evenly.
8.Sprinkle with about one-third of the grated cheese.
9.Repeat the layers of eggplant, sauce, and cheese until you've used up all the eggplant.
10.Spread any remaining sauce over the top layer of eggplant, and sprinkle with the remaining cheese.
11.Cover the baking dish tightly with foil and bake for about 45 minutes.
12.Remove the foil and continue baking for another 30 to 45 minutes, or until the eggplant is completely tender and the cheese is melted and browned.
13.Remove from oven and allow to cool for 5 minutes before serving.

PROS

Lidia Bastianich’s Baked Eggplant in Tomato Sauce is a filling and flavorful dish that is easy to prepare and perfect for vegetarians.
This dish is rich in fiber, vitamins and minerals, and can be served on its own or over a bed of rice or noodles for a more substantial meal.
The recipe is also customizable, allowing you to adjust the spices and herbs to suit your taste.

CONS

Eggplant can be an acquired taste and some people may find the texture of the dish too soft.
Additionally, the cheese in the dish can add a significant amount of calories and fat.
This recipe requires some prep time in order to slice and salt the eggplant.

HEALTH & BENEFITS

Eggplant is low in calories and high in fiber, vitamins, and minerals. It is a good source of antioxidants and has been linked to reducing the risk of heart disease, cancer and stroke. Tomato sauce is also a good source of nutrients, particularly vitamin C, vitamin A, and potassium. Olives and capers are high in healthy fats and antioxidants.

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