Eggplant is such a versatile vegetable. On a recent trip to Rome, I encountered so many deliziosi eggplant dishes, that I was taken by it’s ability to transform itself from light and airy to meaty and filling. I now find myself picking up an eggplant on just about every trip to the grocery. This is one of my recipes that was inspired by that trip. It’s perfect as an appetizer served with fresh hot bread or as a side dish to a meal. You’ll find that one eggplant goes a long way! Which is good for your stomach & your wallet.
Tips: I really like to use the Amore concentrated Pesto! It comes in a tube, making it so convenient. I also find it easiest to grate my parmigiano reggiano cheese directly onto the eggplant slices using my micro-plane grater! There’s no right or wrong with the amount of cheese you use – but I’m more of a “more is better” when it comes to cheese !
Eggplant al Forno (Baked Eggplant)
What you’ll need:
1 eggplant – peeled & sliced thin
4 cloves garlic – minced
1/2 cup extra virgin olive oil
1 tsp – concentrated pesto sauce
freshly grated parmigiano reggiano – enough to cover eggplant
What to do:
Preheat your oven to 375. Cut the top & bottom off of your eggplant & cut the skin off as well. Cut your eggplant into long thin slices. In a bowl, mix your extra virgin olive oil, garlic & pesto. Spray a rimmed baking sheet with cooking spray. Arrange your eggplant slices on the cooking sheet. Take your oil mixture & evenly spread/brush it over the eggplant slices. Season your slices with salt & pepper. Sprinkle your parmigiano reggiano cheese over the top of the slices (enough to light-medium cover the slices). Bake for 25-30 minutes til golden and bubbly.