Millefoglie di Melanzane - Ricetta facilissima

Preheat the oven to 375°F (190°C).

Slice the eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Peel and slice the potatoes into thin rounds.

Rinse the eggplant slices under cold water and pat dry with paper towels.

Heat olive oil in a large skillet over medium heat; sauté chopped onion and minced garlic until fragrant.

Add spinach to the skillet and cook until wilted, about 2-3 minutes.

Stir in tomato sauce, basil, oregano, salt, black pepper, and red pepper flakes; simmer for 5 minutes.

In a greased baking dish, layer half of the potato slices at the bottom.

Spread half of the eggplant slices over the potatoes, followed by half of the spinach mixture.

Repeat the layers with the remaining potatoes, eggplant, and spinach mixture.

Top with mozzarella cheese and sprinkle with bread crumbs and parmesan cheese.

Pour vegetable broth around the edges of the baking dish.

Cover with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.

Let cool for 10 minutes before serving.

Spice Level:

Dietary

Allergens