Susan’s Baked Eggplant
Susan’s Baked Eggplant
Thanks to CSA member Susan for this delicious recipe!
4 small long eggplants
1garlic clove, crushed
1 Tbsp. freshly chopped parsley
½ cup bread crumbs (toasted – optional)
3 Tbsp. olive oil
Freshly ground black pepper
6 oz. buffalo mozzarella, or goat cheese, in 2-inch slices
1 Tbsp. chopped fresh basil leaves
1. Preheat oven to 375°F. 2. Cut the eggplants in half lengthwise. Score the flesh deeply, but do not cut the skin. Arrange in a shallow pan, skin side down. 3. Mix together the garlic, parsley, bread crumbs and half the olive oil. Season with pepper to taste, and press the mixture into the scored eggplants. 4. Drizzle with the rest of the oil and bake in the oven until golden. Remove from the oven, arrange the cheese slices on top, and return to the oven for another 5 minutes or until the cheese has melted/softened. 5. To serve, scatter with the basil. OR Prepare as above but bake the eggplants on the Barbeque. Place prepared eggplants directly on the grill for about 15-20 minutes. Add the mozzarella/goat cheese and after about 5 minutes remove and enjoy!