Baked Stuffed Eggplants with a Crispy Crust

Appetizers | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked stuffed eggplants with a crispy crust

Ingredients

Eggplants - 2 pieces
Garlic - 2 cloves
Yellow Cherry Tomatoes - 2 pieces
Grated Pecorino Pepato Cheese - 3.5 oz
Chopped Sage Leaves - ¼ cup
Salt - to taste
Ground Black Pepper - to taste
Breadcrumbs - ¾ cup
Grated Pecorino Pepato Cheese - 1.1 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.