Are you on Instagram? I have found that it is a great place to get food inspiration and recipes. The recipe I am sharing today came from my cousin, who is a caterer and owns her own little food shop as well. She is always sharing what she makes for dinner, and the recipes are delicious!
Ingredients
- 2 eggplants
- 2 tbsp. olive oil
- 3 garlic cloves, peeled
- a handful of grape or cherry tomatoes
- 1/2 cup tomato sauce
- 1/4 cup shredded mozzarella
- lots of grated Parmesan
- basil and oregano (can be fresh or dried)
- salt and pepper to taste
Preparation
Preheat oven to 400°F. Slice eggplant in half lengthwise. Place the eggplant halves on a large baking dish. Drizzle the olive oil over both sides of the eggplant, sprinkle with oregano, basil, salt, and pepper to taste. Make sure the eggplants are skin-side up on the pan. Arrange the garlic cloves and the tomatoes all around the eggplant. Cover the pan with aluminum foil and bake for 40 minutes. Take the dish out of the oven, remove the foil, and flip the eggplant over so they are skin-side down. Spoon tomato sauce over the eggplant, then cover with the shredded mozzarella and finish with the grated Parmesan. Place back in the oven and bake for another 20 minutes. If you want the cheese to brown, you can fire up the broiler for about 5 minutes at the end. Let the dish sit for about 5 minutes before serving.
