This is a simple and delicious recipe for summer months with fresh eggplants. I have the link to print for written recipe below.
Baked Eggplant "Melanzane a Ventaglio al Forno".
Simple and delicious dish for summer months with fresh eggplants.
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!
Video
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