Roasted eggplant rounds layer with tomato sauce and mozzarella for an easy vegetable main.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 800 g Rosa Bianca eggplant, in 1 cm rounds
- 500 ml tomato passata
- 150 g mozzarella, grated
- 40 g Parmesan, grated
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
Method
- Heat oven to 220°C / 425°F. Brush eggplant with oil, season with salt and roast on two trays 20 minutes, turning once.
- Layer eggplant, passata and mozzarella in a baking dish. Sprinkle oregano and Parmesan.
- Bake another 20 minutes until bubbling and tender. Rest 5 minutes before serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Rosa Bianca Eggplant Seeds
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
