Torta Di Melanzane Recipes

Steps:

• Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
• Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
• Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Steps:

• Roll out the crust and chill it, either in the freezer for 15 minutes or in the fridge for at least 30 minutes. Peel and/or salt the eggplant if you like (see page 456). Rinse with fresh water and squeeze out excess moisture.
• Preheat the oven to 400°F and set the rack in the middle. Tear off a piece of foil twice as large as the crust. Fold it in half and smear it with butter or oil; lay the greased side onto the crust. Weight the foil with a pile of dried beans or rice (these can be reused for this same purpose), pie weights, or a tight-fitting skillet or saucepan-anything that will sit flat on the surface. Bake 12 minutes, then remove the foil and continue to bake at 350°F, until the crust is a beautiful shade of brown. Remove and let cool on a rack while you prepare the filling.
• Put the oil in a large nonstick skillet over medium heat. Two minutes later, add the onion and bell peppers; cook, stirring occasionally, until softened, about 5 minutes. Add the eggplant and cook until all the vegetables are softened, 10 minutes or longer. Stir in the olives if you're using them, then taste and adjust the seasoning, cool slightly, and combine with the remaining ingredients.
• Spoon this mixture into the partially baked shell and bake for 30 to 40 minutes, or until almost firm and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cool for at least 10 minutes before slicing and serving.
• Essentially a gratin: Butter a casserole dish large enough to hold the filling comfortably. Pour the mixture in, sprinkle with 1/2 cup bread crumbs if you like, and bake for 30 to 40 minutes, until almost firm; the center should still jiggle a little, but a thin-bladed knife inserted near the edge will come out clean.

Steps:

• Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
• Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
• In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
• Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
• Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
• Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.