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Serve warm as a main course with crusty bread or as a side with grilled meats.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven to preserve texture and flavor.
Variations:
Add chopped sun-dried tomatoes or olives for extra depth.
Substitute ricotta with cottage cheese or mascarpone for a creamier filling.
Use fresh basil instead of Provencal herbs for a different aromatic profile.
For a vegan version, replace ricotta and mozzarella with plant-based alternatives.
FAQ:
Do I have to soak the eggplants?
Soaking helps reduce bitterness and prevents them from absorbing too much oil during frying. It’s recommended but optional if you use fresh, young eggplants.
Can I bake instead of frying the eggplants?
Yes, you can brush the slices with oil and bake at 200°C (400°F) for 15 minutes, turning halfway, as a lighter alternative.
What if I don’t have Arrabiata sauce?
Use your favorite spicy tomato sauce or a simple marinara. You can also add chili flakes to plain tomato sauce to replicate the heat.
Can I prepare this dish ahead of time?
Yes, assemble the dish and refrigerate uncovered for up to 24 hours before baking. Adjust baking time slightly if baking from cold.
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