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Melanzane a Scacchi Recipe

Italian · Main course · 60 min total

A classic Italian dish of eggplant slices layered with tomato sauce, mozzarella, and Parmesan, then baked until bubbly and golden. This recipe creates a beautiful checkerboard pattern for an impressive presentation.

Ingredients

• 2 large eggplants (about 2 lbs total), sliced into 1/2-inch rounds
• 2 tablespoons salt
• 1/4 cup olive oil, plus more for brushing
• 2 cups tomato sauce (preferably homemade or good quality)
• 8 ounces fresh mozzarella, sliced into 1/4-inch rounds
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper to taste

Instructions

1. Place eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes to draw out bitterness. Rinse and pat dry.
2. Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil on both sides and arrange on baking sheets. Roast for 15 minutes, flipping halfway, until tender and lightly browned.
3. Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish. Arrange half the eggplant slices in a single layer over the sauce.
4. Top with half the mozzarella slices, then half the remaining tomato sauce. Sprinkle with half the Parmesan and half the basil.
5. Repeat layers with remaining eggplant, mozzarella, tomato sauce, Parmesan, and basil. For the checkerboard effect, arrange the top mozzarella slices in a grid pattern.
6. Bake for 25-30 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Tips

• For a lighter version, you can grill the eggplant slices instead of roasting.
• This dish can be assembled a day ahead and refrigerated; increase baking time by 10 minutes.
• Serve as a main course with crusty bread or as a side dish.

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