Serves: 4 | Total Time: 1 hour
A classic Italian bake with layers of eggplant, tomato sauce, and melted cheese. Rich, comforting, and made to be shared.
Ingredients
- 2 medium eggplants, sliced into rounds
- 1 (14 oz) can La Fonte Polpa
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 garlic clove
- 8 oz fresh mozzarella, sliced
- ½ cup grated Parmesan
- A handful of fresh basil leaves
- Sea salt and freshly ground black peppe
Method
- Preheat the oven to 400°F.
- Lightly salt the eggplant slices and let sit for 15–20 minutes. Pat dry.
- Heat a pan with a little EVOO and cook the eggplant slices until soft and lightly golden. Set aside.
- In a saucepan, heat a little EVOO with the garlic, then add the La Fonte Polpa. Season with salt and pepper and simmer for 10 minutes. Remove the garlic and add a few basil leaves.
- In a baking dish, layer eggplant, tomato sauce, mozzarella, and Parmesan. Repeat to form 2–3 layers.
- Finish with mozzarella and Parmesan on top.
- Bake for 25–30 minutes until golden and bubbling.
Serving Suggestions
Let it rest for a few minutes before serving, with fresh basil on top.
This is a traditional Southern Italian dish, where simple ingredients - eggplant, tomato, and cheese - are layered and baked until everything comes together into a rich, balanced whole.
