Cheesy Eggplant Florentine (melanzane Fiorentina)

“Eggplant with cheese baked to produce a creamy taste sensation ! Good by itself or with roasted meat or chicken. On occasions, can be served as appetizer. From the Nitty Gritty Italian Cookbook.”
1hr 30mins

Ingredients Nutrition


  1. Slice the eggplant 1/2´´ thick.
  2. Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
  3. Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
  4. Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
  5. Pat completely dry.
  6. Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
  7. Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
  8. There will be 3 layers.
  9. Reserve some of the cheese for a topping.
  10. Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.

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