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Tuscan Melanzane

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 0

  • 165 tomato-based pasta sauce (prepared)
  • ½ tablespoon capers (drained)
  • herbs de provence (to taste - can substitute with Italian seasoning)
  • 28 grated parmesan cheese
  • 1 medium eggplant (globe, or use a large one - peeled and sliced into 1/3 inch slices)
  • olive oil (for brushing)
  • sea salt (to taste)
  • freshly ground pepper (to taste)
  • 85 grated havarti cheese
  • 43 crumbled feta cheese
  • 2 roasted red bell peppers (peeled and cut into 1/2 inch strips)

Method

Tuscan Melanzane is a community recipe submitted by Lea and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to broil. Place the eggplant slices on a baking sheet in a single layer. Lightly brush the eggplant slices on each side with olive oil and season with salt and pepper. Broil the eggplant for 4 to 5 minutes.
  • Reduce oven temperature to 375F. Mix the havarti and feta cheeses together in a bowl.
  • Layer the ingredients in an 8-inch-square baking dish in the following order: half the eggplant slices, half the bell peppers, 1/3 cup of the pasta sauce, all the capers, a generous sprinkling of Herbes de Provence, and all the cheese mixture.
  • Repeat with the remaining eggplant, bell peppers, and pasta sauce. Top with Parmesan cheese.
  • Bake for about 10 minutes until the cheese melts.
  • Tell us what you think