Delicious Eggplant Parmigiana

Ingredients

• Eggplants 1 piece
• Marinated cherries 6 pieces
• Pesto 3 spoons
• Garlic 2 cloves
• Melted Cheese 0 oz
• Parmesan Cheese 0 oz
• Italian chopped parsley to taste
• Flaky sea salt a pinch
• Ocean salt a pinch

Step-by-Step Guide

Step 1

Prepare the ingredients.

Step 2

Finely chop the cherry tomatoes.

Step 3

Peel the garlic.

Step 4

Chop coarsely.

Step 5

Heat oil in a skillet and add a couple of pinches of coarse salt.

Step 6

Arrange the chopped tomatoes.

Step 7

Cook over high heat, stirring constantly. Add Italian herbs.

Step 8

After 3–5 minutes of cooking, add the garlic, stir, and cook for another minute. Then remove from heat.

Step 9

Slice the eggplant into pieces about 1 cm thick, but do not cut all the way through.

Step 10

Line a baking dish with foil, shiny side up.

Step 11

Slice the Parmesan cheese into thin slices.

Step 12

Do the same with the mozzarella.

Step 13

Sprinkle the mozzarella with salt.

Step 14

Insert a couple of slices of Parmesan into the first opening.

Step 15

Add the tomatoes to the second opening.

Step 16

Add mozzarella to the third hole.

Step 17

Grease the fourth hole with pesto sauce.

Step 18

Repeat the previous steps for each opening.

Step 19

Brush the skin of the eggplant with olive oil and place it in a preheated oven at 375°F for 35 minutes.