Baked eggplants “Melanzane a ventaglio al forno”.

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 Medium eggplants or 4 smaller ones
  • 3 to 4 Cloves minced garlic 
  • 10 oz Cherry Tomatoes
  • 1/3 Cup Extra virgin olive oil
  • 1 lb. Sliced dry mozzarella
  • Fresh basil
  • Salt to taste
  • 1/2 Cup Grated Parmigiano Reggiano cheese
  • Fresh cracked black pepper to taste

Instructions

  • Slice eggplant longways in 1/4 inch slices without cutting the top off or through. It will resemble a fan.
  • Sprinkle with salt on each slice and let it sweat for about an hour.
  • Squeeze excess water.
  • In between each slice add fresh cracked pepper, garlic, a few slices of mozzarella and tomatoes. Place in a baking dish
  • Drizzle with olive oil, top with Parmigiano Reggiano and bake in a 375°F (190°C) for 45 minutes.
  • Serve hot! Buon appetito!

Notes

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