Monday, September 26, 2011
I Love it!! It is a simple recipe and doesn't take alot of time to prep or to cook.
(I don't use exact measurements, just eyeball it. The dry spices I simply sprinkle a light dusting over the top.) This way I can prepare large or small servings.
Olive Oil (aprox. 4-5 tsp)
Tomatoes (2 or 3 medium size)
(I peeled and sliced in chunks)
Parmesan Cheese (shredded)
Preheat Oven to 425
Wash and cut the caps off of the eggplant. Peel, wash and slice the garlic into small slivers (not paper thin, but thin). Cut the eggplant length wise and lay peeling side down in baking pan. Cut small slit in center of each piece of eggplant and place slivers of garlic inside each slit. Lightly cover with black pepper and basil. Drizzle olive oil over the top of eggplant. Bake for 20 min.
Then remove from oven and sprinkle a dusting of thyme over eggplant. Squeeze lemon juice over the top making sure to get all of the eggplant with some of the lemon juice. Add tomatoes. Return to oven for 10 min.
Remove and add a good layer of parmesan on top of the entire dish. Return to oven for an additional 4-5 min, or until cheese is melted.