Mediterranean Roasted Eggplant w/ Tomatoes

Bahan-bahan

• 2 Italian eggplants

• 4 Vine tomatoes, sliced

• 1/4C Olive oil

• 1/2C Bread crumb/panko

• 1/2t Parsley, dried

• 2T Parmesan Cheese, grated

• Salt & Pepper to taste

Arahan

• Preheat oven to 375F.

• Combine Parmesan cheese, parsley, and panko together and mix in 1-2t of COLD water so the panko is somewhat moist. Add 1t of olive oil, mix well & set aside.

• Line a baking sheet w/ foil and drizzle 1T of olive oil, salt, and pepper to coat.

• Cut eggplants in half lengthways, keep the stem end intact.

• Place flesh side down on a cutting board, cut 5 long slits from below the stem to the base w/ a sharp knife.

• Place flesh side down on the lined baking sheet, place a couple slice of tomato into each slits. Lightly salt & pepper each eggplants then sprinkle panko mix generously onto each egg plants.

• Bake about 40 minutes or until eggplants are soft & done.

Nota

• I loved the beautifully marbles summer Italian eggplants, but 2 medium size regular eggplants work as well.

• I prefer panko to bread crumb since it’s lighter & doesn’t bake quite as hard. But they are interchangeable, whatever you have works.

• By adding water to panko/bread crumbs is to prevent it burnt prior to eggplants being done. By adding a little oil to it will ensure it crisps up after long baking time. You can place the mixture (after water mixed in) on top of eggplants & spry a little oil on top instead.

• Depends on the size of tomato & how thick you cut it, each slit may holds 2-3 slices of tomatoes.

• Don’t feel like being this fancy? No problem.. just cut up (long chinese) eggplant & tomato & toss w/ olive oil, salt, pepper & top w/ panko mix & bake it as casserole, and no one will know any difference!

• Baking time can be vary depends on the size/thickness of your eggplants, so check around 30 minutes or so, so nothing burns.