Melanzane al forno ripiene di Caciocavallo
by Hayden DelisHaas
Ingredients:
- 1–2 eggplants, sliced lengthwise (about ¼ inch / 6 mm)
- 1 tbsp garlic powder (or fresh garlic)
- 1 tbsp onion powder
- 1 tbsp Italian seasoning
- 1 egg (optional, for binding)
- Juice of ½ lemon
- 1 cup fresh spinach, chopped
- 24 oz marinara sauce
- 120–170 g Caciocavallo cheese, shredded, plus some torn for topping
- ½ cup fresh parsley, chopped
- Arugula, to serve
- Optional: pesto for garnish
Preparation:
- Preheat the oven to 120°C / 250°F.
- Lay the eggplant slices on a baking tray and lightly salt both sides. Bake for about 10 minutes, flipping halfway through. Pat them dry to remove any remaining salt and moisture.
- Prepare the filling by combining the Caciocavallo, garlic powder, onion powder, Italian seasoning, optional egg, lemon juice, spinach, and a few spoonfuls of marinara sauce. Mix until creamy and well combined.
- Increase the oven temperature to 180°C / 350°F.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Take each slice of eggplant, add 2–3 tablespoons of filling, and roll it up tightly. Place each roll seam-side down in the dish.
- Top with the remaining marinara sauce and Caciocavallo cheese.
- Bake for 25–30 minutes, until the cheese is melted, bubbling, and golden brown.
