This baked eggplant dish, enhanced with cherry tomatoes and fresh basil, is a delicious and healthy option for a flavorful meal. The combination of tender eggplant, juicy tomatoes, and a crispy topping of breadcrumbs and Parmigiano will make this dish a family favorite.
Ingredients:
2 eggplants
Salt
Olive oil
1 clove of garlic, minced
1 chili pepper, finely chopped
Freshly ground black pepper
20 cherry tomatoes, halved
5-6 basil leaves, chopped
4-5 tbsp breadcrumbs
Grated Parmigiano
Extra basil leaves for garnish
Directions:
Prepare the Eggplants:
Slice the eggplants into 1/2-inch thick rounds.
Sprinkle both sides with salt and let them drain for 15 minutes to remove excess moisture.
Preheat your oven to 200°C (400°F).
Rinse the eggplants and pat them dry with a paper towel.
Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
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