Baked Stuffed Eggplants with a Crispy Crust
Appetizers • Italian
Description
Baked stuffed eggplants with a crispy crust
Ingredients
- Eggplants 2 pieces
- Garlic 2 cloves
- Yellow Cherry Tomatoes 2 pieces
- Grated Pecorino Pepato Cheese 5 oz
- Chopped Sage Leaves ¼ cup
- Salt to taste
- Ground Black Pepper to taste
- Breadcrumbs ¾ cup
- Grated Pecorino Pepato Cheese 0 oz
- Dried Rosemary ½ teaspoon
- Olive Oil 4 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 365°F.
Step 2
Wash the eggplants and cut them in half lengthwise. Make 6 deep cuts across the flesh of each half, being careful not to damage the skin.
Step 3
Slice the tomatoes into thin pieces. Cut the cheese into thin strips.
Step 4
Alternately stuff the cuts with pieces of tomato, cheese, and minced garlic with parsley. Season with salt and pepper and drizzle with olive oil. Bake for about 30 minutes until the eggplants are tender.
Step 5
In a bowl, mix the breadcrumbs, Parmesan, oregano, and olive oil. Season with salt and pepper and spread on top of the eggplants. Bake for a little longer until a golden crust forms.
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