ROASTED BABY EGGPLANT
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!
Provided by gary bannon @gabannon
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- Remove Stems from a few Baby Eggplants
- Slice in 1/2 lengthwise and score the surface in a diamond shaped pattern.
- Season with a generous amount of course salt and freshly ground black pepper. Drizzle with extra virgin olive oil.
- Top each piece with diced tomatoes and then with panko crumbs.
- top each piece with a generous amount of freshly grated parmesan reggiano and a fresh basil leaf.
- bake in a preheated 375 degree oven for approx. 15 minutes until eggplants are tender
- Remove from the oven and drizzle with more extra virgin olive oil and also some more freshly grated parmesan reggiano
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