Sunday, May 19 2024

This delicious dish combines tender slices of eggplant, ripe cherry tomatoes, creamy mozzarella and fragrant basil, all baked to perfection.

With a crispy breadcrumb coating and a sprinkling of Parmigiano Reggianocheese, each bite is a symphony of textures and flavors.


 

 

SERVINGS:4

INGREDIENTS:

 

– 1 eggplant, cut into round slices, about 1 inch thick
– Extra virgin olive oil, as needed
– Salt and pepper, to taste
– 1/2 pound cherry tomatoes, halved
– 1 fresh mozzarella cheese, cubed
– 4 tablespoons breadcrumbs made with chopped Italian bread
– 4 tablespoons freshly grated Parmigiano Reggiano cheese
– Basil leaves, chopped
– 1 finely chopped garlic clove

 

METHOD:

Preheat the oven to 450°F.
Line a baking sheet with baking paper.

Place the eggplant slices on the baking sheet, drizzle with olive oil and sprinkle with salt on both sides.

Place in the preheated oven.
In a large bowl, combine the cherry tomatoes, mozzarella, breadcrumbs, basil, garlic, salt, pepper, and olive oil.

Mix all ingredients well with a spoon.

Set aside.

Remove the eggplant from the oven when it begins to brown.

Using a metal spatula, turn the eggplant slices and return them to the oven until fully cooked.

Remove the eggplant from the oven and spread the mozzarella and tomato mixture over the eggplant slices.

Place back in the oven until the mozzarella begins to melt.

Garnish with grated Parmigiano cheese and a basil leaf.

Serve hot as an appetizer or side dish.

 

 

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