- 500 g tomatoes
- 300 g of rice
- 50 g of butter
- 300 g of flour
- 250 g of Fontina DOP
- 4 eggplants
- 1 onion
How to make Melanzane con riso e Fontina DOP – Eggplants with rice and Fontina DOP
Cut the eggplant into slices and sprinkle with salt to remove the bitter part. In the meantime, slice the onion, let it brown in a casserole with oil, add the tomatoes cut into pieces and the basil leaves, salt, and pepper. Leave to cook for about half an hour—Boil the rice and, when it is half cooked, drain and season with butter.
Fry the eggplants in the boiling oil, place them on absorbent paper. In an ovenproof dish place, a layer of eggplant, rice, and slices of Fontina DOP previously sliced, sprinkle with tomato sauce. Add a few pinches of oregano and a few leaves of basil. Place in a hot oven at 180-200 °C for about 15 minutes.
Regional Recipe from Aosta Valley