Saturday, July 13 2024

This dish combines the rich, earthy flavor of roasted eggplant with the fresh, tart taste of cherry tomatoes and the creamy goodness of mozzarella.

A sprinkling of Parmigiano Reggiano cheese adds savory depth, while a touch of garlic and parsley brings a fragrant, aromatic note.


 

 

SERVINGS:4

INGREDIENTS:

  • 2 eggplants
  • 5 oz cherry tomatoes
  • 2 cups breadcrumbs
  • 1/4 cup Parmigiano Reggiano cheese, grated
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chopped parsley
  • 1/2 cup diced mozzarella cheese
  • Salt and pepper to taste

 

METHOD:

Wash the eggplant, peel off the stem and cut it into rounds about 1 inch high.

Place the eggplant slices in a container and mix well with a tablespoon of oil, salt and pepper.

Line a baking sheet with baking paper and arrange the eggplant slices on it.
Chop the parsley and finely chop the cherry tomatoes.

Stir in the parsley, tomatoes, garlic, grated Parmigiano cheese, breadcrumbs, diced mozzarella and another tablespoon of oil.

Let the mixture season well for 10 minutes, then remove the garlic.

Sprinkle the mixture evenly over the surface of the eggplant rounds.

Season with salt and pepper.

Preheat the oven to 390°F (200°C).

Once the temperature is reached, place the baking dish in the oven and bake for 20 minutes, being careful not to burn them.

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