Baked Eggplant Marinara with Basil
Salvatore Denaro's luscious version of melanzane alla parmigiana (eggplant Parmesan) is a sort of oven-baked eggplant sandwich enclosing hard-cooked eggs, tomato sauce, mozzarella and lots of fresh, late-summer basil. As this recipe indicates, Parmigiano-Reggiano cheese isn't a necessary ingredient. Be sure to use a good fresh mozzarella sold in brine, not the plastic-wrapped kind, which can get quite rubbery. Since the dish is served at room temperature, it can be prepared well ahead of time. Plus: Amazing Italian Recipes
The fried eggplant slices can be covered and refrigerated overnight. The baked eggplant marinara can stand at room temperature for up to 4 hours.
This basil-inflected version of eggplant Parmesan is incredibly flavorful but not that heavy, which is why it pairs so well with the bright fruit and light body of an Umbrian rosé.