Cheesy Eggplant Delight: Crispy Aubergine Layers with Melty Cheese and Tomatoes

Eggplant (Aubergine) Alla Pasta Nostra 🍆🍅

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 5 appetizer servings

Description:

This recipe is a delightful twist on Martha Stewart’s original, tailored to those who prefer their eggplant without the skin! 🌞 Ideal for a summer evening, especially paired with juicy, ripe tomatoes.

Ingredients:

Instructions:

1. Prepare Eggplant:

   • Using a vegetable peeler, peel eggplant lengthwise.
   • Slice crosswise into 1/2-inch-thick rounds.
   • Layer slices in a colander, generously sprinkling each layer with salt.
   • Set the colander over a bowl, and weight it down with a heavy object.
   • Place in the refrigerator and let it sit overnight.

2. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

3. Fry Eggplant:

   • In a large cast-iron skillet, heat 1/2-inch of oil over high heat.
   • Pat dry the eggplant slices with paper towels.
   • Working in batches, add the eggplant to the skillet.
   • Cook until golden brown, turning once.
   • Transfer each batch to a paper towel-lined baking sheet to drain.

4. Assemble Layers:

   • On a nonstick, rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern.
   • Repeat the layering process until half of the eggplant is used.
   • Sprinkle a small pinch of oregano over the eggplant.
   • Top each slice with 1 1/2 tablespoons of each cheese.
   • Use a spray bottle filled with water to lightly moisten the cheese.
   • Top with tomato slices and season with salt.

5. Repeat Layers:

   • Repeat the layering process with the remaining ingredients to create a second layer.
   • Top each with 1 1/2 tablespoons of Baita cheese.
   • Give a little more spray of water over the top.

6. Bake:

   • Add 2 tablespoons of water to the baking sheet.
   • Bake until the cheese is bubbling and starting to brown.

7. Serve:

   • Serve your Eggplant Alla Pasta Nostra immediately, while it’s hot and gooey from the oven.

Nutrition Facts (Per Serving):

• Calories: 235
• Fat: 12.8g
  • Saturated Fat: 7.8g
• Cholesterol: 32.1mg
• Sodium: 538mg
• Carbohydrates: 19.1g
  • Fiber: 8.3g
  • Sugar: 7.1g
• Protein: 13.9g

Recipe Notes:

• This recipe can be a delightful European-inspired appetizer, perfect for a weeknight treat.
• The oven baking gives a lovely melding of flavors with the cheeses and the eggplant.
• Don’t skip the step of salting the eggplant slices—it helps to draw out excess moisture and improves texture.
• 🌿 Fresh Greek oregano adds a wonderful herby note, but dried oregano can also work well.
• If Montasio cheese isn’t available, you can substitute with another semi-soft cheese like Fontina.
• Enjoy this dish with a crisp white wine or a light, fruity red to complement its flavors.

This Eggplant Alla Pasta Nostra recipe, with its crispy layers of eggplant, melty cheeses, and juicy tomatoes, is sure to become a favorite in your repertoire. Whether enjoyed as a delightful appetizer or a light main course, it brings the flavors of summer right to your table! 🍽️✨