Eggplant Extraordiare With Garlic and Love (Melanzane Al Forno) |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Baked eggplant with garlic and Parmesan cheese. Ingredients:
1 large eggplant, sliced (aubergines) |
2 small ripe tomatoes |
3 garlic cloves, crushed |
1 tablespoon parsley, fresh chopped |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 teaspoons extra virgin olive oil (one teaspoon for each layer) |
parmesan cheese (optional) |
Directions:
1. Clean the eggplant with cold water and then slice length wise into slices about the thickness of a finger, making horizontal and vertical incisions into the flesh of the vegetable.
2. Salt these slices and place them in a colander with a plate on top to weight them down. Leave them for about half an hour.
3. Clean the tomatoes, remove any seeds and dice them.
4. Rinse the eggplant under cold water and dry them with some kitchen towel.
5. Arrange a layer of eggplant in an oven dish, scatter some of the diced tomatoes, some crushed garlic, parsley and a little salt and pepper.
6. Drizzle with olive oil.
7. Repeat this process with other layers until all of the ingredients are finished. Place in a pre heated oven at 350F/180°C and cook for half an hour.
8. Serve hot with a little chopped parsley. If you are in the mood, throw some Parmesan cheese right on top.
|
|