This delicious melanzana dish may be made without the sugo (drizzle a little oil over the top, then sprinkle with Pecorino) but it is much more filling with, plus it adds more to your five-a-day! Traditionally, the melanzane are coated with flour, then fried until just soft but my way is just as delicious, and far more healthy. See what you think!
As ever, feedback in the comments section is always appreciated! Grazie!
Nutritional values per person:
(Please note that these are based on the ingredients I used - your own may be slightly different)
For two people:
1 serving sugo pomodoro
500g melanzana (aubergine/eggplant)
125g light mozzarella
.5tbsp olive oil
12-15 leaves fresh basil
30g Pecorino Romano (or Parmiggiano)
Freshly ground black pepper, to taste
1. Prepare the melanzana by cutting off the stalks, and then slice lengthways into approximately 1cm slices.
2. Place into a colander, sprinkle a pinch of salt over the slices, and then weight in order to allow the bitter juices to leach out. Make sure you put the colander in the sink, or in a large bowl. Leave for at least half an hour.
3. In the meantime, grate the Pecorino, and roughly tear or cut the mozzarella into small chunks.
4. Place a layer of sugo into a small lasagne dish, or other suitable oven-proof container.
5. Once the melanzana is ready, rinse it well under cold running water, and then blot with kitchen roll or a clean tea towel.
6. Pre-heat the grill or griddle.
7. Arrange the melanzana slices on the grill tray, and brush with olive oil (remember this oil has to do both sides!).
8. Place under a hot grill to lightly brown and soften. Repeat with the other side.
9. After removing from the grill, allow the melanzana to cool, before placing onto a large chopping board, or clean work surface.
10. Sprinkle each slice with oregano and Pecorino.
11. Then place 2-3pieces of mozzarella and a few bits of torn basil leaf onto each one. Sprinkle with black pepper.
12. Roll up lengthways, and place into the oven dish. (If like me, you had some odd bits of melanzana left over, place these in the dish first, then put the involtini (rolls) on top.
13. Pour the rest of the sugo over the top and if you have any Pecorino left, sprinkle this over the sugo.
14. Bake in a hot oven (175-185°C) for 35-45 minutes, until the melanzana is cooked through.
15. Serve with a green salad.