Torre di Melanzane is a really great vegetarian dish that is a good way to use the healthy eggplant! It is also quite a fun dish to make as it involves stacking layers of melanzane, or eggplant, with tomato sauce and mozzarella cheese. Oh and to top it off – it’s delicious!
Torre di Melanzane
- 2 eggplants
- 1.5 cups tomato puree
- 2 tsp red pepper flakes
- 2 balls of mozzarella, sliced thinly.
- fresh basil
- salt and pepper to taste
Drain the eggplants to get rid of the bitter juice.
- To drain eggplants: Slice them into round slices and place a layer into a drainer. Sprinkle salt on the layer and then top with another layer of sliced eggplants. Continue this pattern until all eggplants are in the drainer. Place heavy bowls on top of the eggplants and let sit for 20 minutes until the bitter juice is removed.
Grill the eggplants on a grill pan, or fry them with oil.
Prepare the tomato puree by placing in a medium-sized pot and simmering on medium heat until the puree is reduced and thickened (approximately 7-10 minutes). Add red pepper flakes in the last few minutes for spicy kick.
On a plate, place a bottom layer of eggplants. Top with the spicy tomato sauce and slice of mozzarella. Continue with this pattern until the eggplant tower has reached the desired height.
Microwave the eggplant towers for approximately 30-45 seconds or until mozzarella cheese melts.
Finish with basil at the top of each tower.