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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

Step 1 Direction Photo

1Remove Stems from a few Baby Eggplants

2Slice in 1/2 lengthwise and score the surface in a diamond shaped pattern.

3Season with a generous amount of course salt and freshly ground black pepper. Drizzle with extra virgin olive oil.

4Top each piece with diced tomatoes and then with panko crumbs.

5top each piece with a generous amount of freshly grated parmesan reggiano and a fresh basil leaf.

6bake in a preheated 375 degree oven for approx. 15 minutes until eggplants are tender

Step 7 Direction Photo

7Remove 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