Easy melanzane

Singlemade: melanzane

Melanzane is an Italian classic: lots of tomato and cheese, no wonder it’s so popular. The melanzane’s base is aubergine. It’s cut into thin slices, precooked and dressed with fresh tomato sauce, mozzarella and Parmesan cheese. If you follow tradition, it’ll take you about 1,5 hours to cook. Singlemade doesn’t follow tradition, so I’ve developed a super easy recipe! 🙂

Most recipes will tell you to cover the aubergine in salt for half an hour, then rinse it off and dab it dry. I’ll let you in on a secret: this technique is obsolete. The salt is supposed to eliminate the bitterness from the aubergine, but I’ve never tasted a bitter aubergine in my life! Others say that the aubergine will cook more easily after extraction moisture. I decided to try it out for Singlemade and my conclusion: humbug!

So, we’re skipping the salt. Precooking the aubergine isn’t necessary either. Cooking it for 25 minutes will get it cooked in any case. And another thing: making your own tomato sauce? No need!

And because we’re throwing out the rulebook, I’m throwing out the Parmesan cheese with it and replacing it with a mozzarella-excess. Why? Because the chef says so!  🙂

Singlemade: melanzane

Print Recipe
Easy melanzane
Easy melanzane
Cuisine Italian
Prep Time 10 min
Cook Time 25 min
Servings
Cuisine Italian
Prep Time 10 min
Cook Time 25 min
Servings
Easy melanzane
Instructions
  1. Preheat the oven to 200°C.
  2. Take a casserole and generously sprinkle it with oil.
  3. Wash the aubergine and the tomato, dab them dry. Cut the aubergine lengthwise, no need to remove the stem. Slice the tomato.
  4. Cut open the bags with the mozzarella balls. Rinse them under cold water and dab them dry with a paper towel. Cut them into slices. Now we can start dressing the aubergine.
  5. Lay the aubergine in the casserole with the round side down. Sprinkle each half with a good pinch of salt. Finish with a few twists of the pepper mill.
  6. Dress the aubergine with a few fresh basil leaves. Spread 1 ball of mozzarella on top. * Season with pepper and salt. Spread the tomato slices over the mozzarella.
  7. Sprinkle the tomato with olive oil (about a tablespoon’s worth) and put the casserole in the oven to bake for about 15 minutes.
  8. Take out the casserole after about 15 minutes and spread some basil leaves on top of the tomato**. Spread the second ball of mozzarella on top. Season with pepper and salt and sprinkle with olive oil.
  9. Put it back into the oven for another 10 minutes.
  10. The melanzane is done as soon as the aubergine is nice and soft and the mozzarella has melted and turned slightly golden brown.
Recipe Notes

Serve with a fresh side salad or some bread. The best part of this recipe is the cheese that droops off the aubergines, so be sure to scrape it off the casserole!

** We only add the final ball of mozzarella after 15 minutes of oven time. I don’t like it to be too gratinated, because this causes it to lose most of its flavour.

* depending on the shape of your aubergine, the tomato might slide off of it. Just put it back on at the halfway point.

Singlemade: melanzane

Input Singlemade test panel

Caroline loved it! Next time though, she’ll add some Parma ham. (Tip!)

Stijn opted for dried basil (Tip!) and served baked potatoes alongside. Delicious, he said, but he’s not a fan of mozzarella. And he had some trouble keeping his aubergine right side up. Most of the cheese managed to slip off. 😉

Tip: if the aubergine refuses to stay upright, shave a thin strip off the rounded side. 😉

Bram decided to work with layers to prevent the cheese from sliding off. Mission accomplished, but the aubergine turned out a bit dry. So, not really a recommendation then. 😉


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)