Note: I didn't have Pecorino Romano Cheese at home when I was preparing this meal, so I made it without it. And I used canned tomatoes instead. I served it with cooked in a closed skilled potatoes, so they were half steamed-half fried :) I was a delicious meal. I lived for a long time in Central Asia and we ate eggplant often, so it felt like home eating this meal.
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Ingredients:
2 medium sized Eggplants
2 -4 large cloves Garlic (depends on how Garlicky you like it) sliced into thin slices.
1 slice Pecorino Romano Cheese
2 Large Plum Tomatoes-sliced
1/4 cup fresh chopped parsley
olive oil, about 4 tablespoons
salt & pepper
TOPPING:
3/4 cup of seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp Oregano
2 Tablespoons Olive Oil
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Directions:
1. Preheat your oven to 375 degrees
2. cut washed eggplants in half lengthwise
3. cut 6 slits deep into the eggplants crossways, but be careful to not cut all the way through.
4. In each slit, alternate and insert Tomatoe slices, cheese and garlic and parsley. Mix it up or even put in all 4 ingredients.
5. Drizzle with a little Olive oil.
6. Bake for 30-45 minutes
7. mix together topping ingredients and sprinkle over eggplant halves
8. bake until topping is golden brown.
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