Baked Stuffed Eggplant Tarifi

Malzemeler

• 2 Medium Eggplants, 2 Large Cloves Of Garlic, Peeled And Cut Into Slits, 1 Slice Of Pecorino Cheese, Cut Into Thin Slivers, 2 Large Plum Tomatoes Cut Into Slices, 1/4 Cup Fresh Parsley, Washed And Chopped, 4 Tablespoons olive Oil, Salt And Pepper. Topping: 3/4 Cup Breadcrumbs, 1/4 Cup Grated Parmesan Cheese, 1/2 Teaspoon Dried Oregano, Salt And Pepper, 2 Teaspoons Olive Oil

Hazırlanışı

1. Preheat the oven to 365 degrees F. Wash the eggplants, and cut them in half lengthwise. With a sharp knife, cut 6 slits crossways in each eggplant half, taking care not to cut all the way through the skin at the bottom. In alternate slits, push in the tomato slices in one, the cheese in another and the garlic and parsley in the third. Complete filling the last three slits in the same fashion. Season with salt and pepper, and drizzle with olive oil. Bake for 30 minutes on a baking sheet, or until the flesh of the eggplant pierces easily with a fork. Mix together the topping ingredients, and sprinkle them over the eggplant halves. Bake until the crumb topping begins to brown. Serve warm or at room temperature.

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