Rustic Mediterranean Melt: Eggplant & Salsiccia al Forno

Hearty, comforting, and full of southern European soul. This dish brings together the bold flavors of the Mediterranean in a warm, oven-baked embrace. Tender layers of roasted eggplant are paired with golden sautéed onions, rich salsiccia sausage, and a splash of white wine, all tied together with melted cheese and aromatic herbs. It’s rustic in the best way—unfussy, deeply satisfying, and perfect for a cozy dinner with friends or family. Add a green salad and a glass of wine, and you’ve got an easy, no-fuss dinner that still feels a little special.

3 - 4 servings

Ingredients:

• 3 eggplants

• 4 red onions

• 3 salsiccia sausages

• ½ cup white wine

• cheese, grated (to taste)

• 1 tbsp tomato paste

• Breadcrumbs

• Salt and pepper

• Parsley

• Olive oil

Equipment

• 12" Cast Iron Skillet
• Wooden Cutting Board

Instructions:

1. Prepare the Eggplants
   Slice the eggplants, sprinkle with salt, and let them sit for a while to draw out moisture.
   Place them on a baking tray and roast at 200°C (390°F) for 25–30 minutes.

2. Make the Filling
   Slice the onions thinly (in halves) and sauté until golden.
   Add the sausage (salsiccia), crumbled or sliced, and brown it together with the onions.
   Pour in the white wine and let it reduce until most of the liquid has evaporated.
   Stir in the tomato paste.
   Once well combined, add chopped parsley and mix.

3. Assemble the Dish
   Grease an ovenproof baking dish or a 12" cast iron skillet and coat it lightly with breadcrumbs.
   Layer the bottom with roasted eggplant slices.
   Season with salt and pepper, and drizzle with olive oil.
   Add a layer of the sausage-onion filling and sprinkle with cheese.
   Repeat with another layer of eggplant, seasoning, olive oil, more filling, and cheese.

4. Bake
   Bake at 180°C (355°F) for about 15 minutes until bubbly and golden.

5. Serve
   Serve warm with a fresh salad on the side.

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