Melazane Al Forno Baked Eggplant With Garlic And P... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An easy authentic Italian side dish, with the robust flavors of eggplant and garlic. Ingredients:
1 and 1/2 lbs eggplant |
salt |
1/2 cup extra virgin olive oil |
2 tbl freshly chopped garlic |
2 tbl freshly chopped parsley |
black pepper |
Directions:
1. Trim eggplant tops and slice across widthwise into disks 1 and 1/2 inches thick. On one side of each disk, make crisscross incisions, spaced 1 inch apart; do not cut all the way through.
2. Spread eggplant slices on inside wall of large colander; set over a bowl, and sprinkle with salt. Let stand 30-45 minutes.
3. Preheat oven to 450F
4. In baking pan large enough to accommodate eggplant slices in one layer, smear bottom lightly with olive oil. Place eggplant in pan in single layer, crosshatched side up.
5. Sprinkle garlic and parsley over eggplant evenly, and press into cuts. Add salt and pepper to taste. Pour 1/2 of olive oil over eggplant, getting as much as you can into cuts.
6. Place pan on top shelf of oven. After 5 minutes, remove pan, pour the rest of olive oil over eggplant, and return to oven Bake for at least 15 minutes, until eggplant is very tender.
7. From /
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