Description
A delicious Italian dish featuring layers of grilled eggplant, melted mozzarella, and a fragrant tomato sauce with oregano, perfect as an appetizer or light meal.
Ingredients
Scale
- 2 large eggplants
- 400 g tomato sauce
- 250 g mozzarella
- 100 g grated parmesan
- Dried oregano to taste
- Salt and pepper to taste
- Olive oil
Instructions
- Prepare the eggplants: Wash and dry the eggplants. Cut them into slices about 1 cm thick.
- Grill the eggplants: Heat a grill or non-stick pan over medium heat. Add a drizzle of olive oil and grill the eggplant slices for 3-4 minutes on each side until tender and golden. Set aside.
- Prepare the tomato sauce: In a saucepan, heat another drizzle of olive oil. Pour in the tomato sauce and season with salt, pepper, and oregano. Let simmer for about 10 minutes, stirring occasionally.
- Assemble the mille-feuille: In a baking dish, start with a layer of tomato sauce. Add a layer of grilled eggplant, followed by slices of mozzarella. Repeat the layers until the ingredients are used up, finishing with sauce and a generous sprinkle of parmesan.
- Bake in the oven: Preheat the oven to 180°C (350°F). Bake the mille-feuille for about 30 minutes or until the top is golden and the mozzarella is melted.
- Rest and serve: Allow the mille-feuille to rest for at least 10 minutes before serving to let the flavors meld.
Notes
For best texture, avoid overwhelming the dish with too much sauce. Variations include adding layers of cooked ground meat or substituting mozzarella with vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
