MELANZANE AL FORNO – Roasted Eggplant
Ingredients
6 small eggplants, halved lengthwise
3 tbsp. extra-virgin olive oil
salt
Freshly ground black pepper
2 tsp. garlic, finely chopped
¼ tsp. dried oregano
1 can diced tomatoes in juice, drained
2 tbsp fresh grated Parmigiano Reggiano cheese
Preheat the oven to 450 º F. Line a heavy baking sheet with foil.
Cut small incissions diagonally and then across on the opposite angle over the surface of the eggplants. This will allow the flavors of the topping to seep through.
Place the eggplants cut side up on the baking sheet that has been lined with foil.
Brush the eggplants with oil. Sprinkle with salt and pepper.
In a small bowl, mix 2 tbsp. of the oil, garlic, and oregano to blend well. A whisk makes this mixture blend nicely.
Stir in diced tomatoes. Spoon the mixture over the eggplants. Sprinkle the topping with salt and freshly ground black pepper.
Bake for about 30 minutes, until the eggplants are tender.
Sprinkle with Parmigiano Reggiano Cheese. The heat of the eggplants will melt the cheese.
Serve at once.
Serves 6
Preparation and Cooking Time: 35 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
Please leave your comments below … I would love to hear your feedbback:
Review this Recipe. Share your own Recipe.
Comments