A triumph of Mediterranean aromas: golden baked eggplants, wrapped in a creamy tomato sauce, fresh cherry tomatoes, black olives, and a generous shower of aged Mountain Parmigiano Reggiano. A rich, stringy, and irresistible main course, perfect for enhancing the goodness of excellent Italian cheeses.
Cut the eggplants into slices about 1 cm thick. Place them on a baking sheet, brush with a little oil, and bake at 200°C for 15 minutes, turning halfway through cooking.
In a pan, sauté the garlic in oil. Add the tomato sauce, salt, and pepper, and let it cook for 10 minutes. Remove the garlic and add a few basil leaves.
In a baking dish, spread a thin layer of sauce, place a layer of eggplants, add halved cherry tomatoes, black olives, Creamy Mixed Caciotta in pieces, and plenty of Parmigiano Reggiano. Repeat for 2-3 layers.
Bake in the oven at 200°C for 15 minutes, until golden gratin.
Serve with fresh basil leaves and, if desired, an extra grating of Parmigiano Reggiano.
In the refrigerator, in an airtight container, for up to 2 days. Also excellent reheated the next day.
Easy – For a result worthy of the best Italian trattorias!
Italia, Toscana
| Energy (kcal) | 119.58 |
| Carbohydrates (g) | 2.59 |
| of which Sugars (g) | 2.59 |
| Fat (g) | 9.35 |
| of which Saturates (g) | 3.82 |
| Protein (g) | 5.63 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.1 |
