Eggplant In The Style Of Modugno (Melanzane A)

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Servings: 8 Difficulty: Advanced
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Juicy fried eggplant rolls stuffed with melted mozzarella and herbs, baked in rich marinara sauce.
Eggplant in the Style of Modugno (Melanzane A recipe image
Eggplant in the Style of Modugno (Melanzane A recipe image
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Eggplant In The Style Of Modugno (Melanzane A)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 6.2

Description

These delightful Melanzane alla Modugno are a classic Apulian dish featuring tender eggplant slices fried until golden, then stuffed with a savory mixture of garlic, parsley, and cheeses. The rolls are nestled in a baking dish with tangy marinara sauce and baked until bubbly and aromatic. This vegetarian-friendly meal offers a perfect balance of creamy cheese, fresh herbs, and soft eggplant. It serves beautifully as a hearty main course or an elegant antipasto. Ideal for family dinners or summer gatherings, this recipe brings authentic Italian flavors to your table with minimal effort.

Ingredients

Directions

  1. Slice the eggplant lengthwise into 1/4-inch thick strips.
  2. Layer the eggplant slices in a colander, sprinkling each layer with salt. Let them drain for at least 1.5 hours to remove bitterness and excess moisture.
  3. Rinse the slices briefly if desired, then gently squeeze out liquid and pat completely dry with paper towels.
  4. In a large skillet, heat olive oil over moderately high heat until it reaches 375&# 194;°F (191ðC) (or until a small bread cube browns in about 1 minute).
  5. Fry the eggplant slices in small batches, turning once, until golden and cooked through (about 2 minutes per side).
  6. Remove fried slices with a slotted spoon and drain on paper towels to absorb excess oil.
  7. Preheat the oven to 375ðF (191ðC).
  8. In a medium bowl, combine dry bread crumbs, minced garlic, chopped parsley, grated mozzarella, and all but 2 tablespoons of the grated Parmesan cheese.
  9. Spoon 3/4 cup of marinara sauce into the bottom of an 8-by-12-inch nonreactive baking pan and spread evenly.
  10. Spread about 1 tablespoon of the cheese mixture onto each eggplant slice.
  11. Roll up the eggplant slices tightly and place them seam-side down in the sauce-covered pan.
  12. Spoon the remaining 1/4 cup of marinara sauce over the rolls and sprinkle the reserved 2 tablespoons of Parmesan cheese on top.
  13. Bake for about 20 minutes, or until the cheese is melted and the sauce is bubbling.
  14. Serve hot or at room temperature as an antipasto or main dish.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, eggplant, melanzane, modugno, apulia, vegetarian, mozzarella, marinara, fried, baked, rolls, garlic, herbs, antipasto, dinner, comfort food, parmesan, parsley, cheese, sauce
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