Roasted baby eggplant

gary bannon

By
@gabannon

My very talented stepdaughter came by with some baby eggplant that she had grown and asked if I could do something with them. We are still harvesting some great cherry tomatoes, as well as plenty of fresh basil. This is what I came up with and they were awesome!


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Rating:

Serves:

2-4

Prep:

5 Min

Cook:

15 Min

Method:

Bake

Ingredients

several baby eggplants
diced cherry tomatoes or roma what ever fresh tomatoes you have available
a few
fresh basil leaves
olive oil, extra virgin
panko bread crumbs
freshly grated parmesan reggiano

Directions Step-By-Step

1
Remove Stems from a few Baby Eggplants
2
Slice in 1/2 lengthwise and score the surface in a diamond shaped pattern.
3
Season with a generous amount of course salt and freshly ground black pepper. Drizzle with extra virgin olive oil.
4
Top each piece with diced tomatoes and then with panko crumbs.
5
top each piece with a generous amount of freshly grated parmesan reggiano and a fresh basil leaf.
6
bake in a preheated 375 degree oven for approx. 15 minutes until eggplants are tender
7
Remove from the oven and drizzle with more extra virgin olive oil and also some more freshly grated parmesan reggiano

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy