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Ingredients
- 3Â Medium eggplants or 4 smaller ones
- 3 to 4Â Cloves minced garlicÂ
- 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
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Slice eggplant longways in 1/4 inch slices without cutting the top off or through. It will resemble a fan.
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Sprinkle with salt on each slice and let it sweat for about an hour.
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Squeeze excess water.
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In between each slice add fresh cracked pepper, garlic, a few slices of mozzarella and tomatoes. Place in a baking dish
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Drizzle with olive oil, top with Parmigiano Reggiano and bake in a 375°F (190°C) for 45 minutes.
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Serve hot! Buon appetito!
