Baked Eggplant: Melanzane al Forno

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This is one of the easiest and best eggplant recipes.

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I've had a lot of eggplant in the CSA box recently, so have been able to make lots of different dishes. I've roasted it before, but not like this with the garlic in it. Wow! This is delicious! I served this as a side dish last night, and put the leftovers in a ziplock overnight. Per other reviews, I decided to add this, cold, to a ham sandwich today for lunch. Absolutely wonderful! I think I'll make this in the future specifically for sandwiches. Easy and garlicky!

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Surprisingly delicious for such a simple recipe. I liked it twice in the last week. I tried it once with significantly less oil, and it worked ok, took a little longer to cook, and wasn't quite as delicious, but I didn't feel guilty about eating it on my diet. I served it as a main course with a side of simple angel hair pasta in good tomato sauce.

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Delicious and easy. I served it as a side dish for dinner and then the next day I put it on top of piece of toast with olive oil, balsami vinegar and parm. It was so good that way, that's how I'm serving it from now on. Note, don't slice the garlic too thin or else it's too flimsy to force into the eggplant. The other thing I love about this recipe is that it's not really a recipe, just a few simple ingredients and technique; nothing to really remember.

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I really like this preparation. It's no-frills, emphasizes the flavor of eggplant and is very easy and quick to do.

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Just the best. Adding the shredded parm is a tremendous addition to this. We have it as an appetizer, but it could easily be a main course. If we don't it all of it in one sitting, we store it in an airtight container in the fridge and eat it cold the next day for sure.

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Although I love eating it in restaurants, for some strange reason, I've always been afraid of cooking eggplant at home. This recipe was absolutely perfecto! I used PAM olive oil spray to lightly coat the cookie sheet. Then after inserting the garlic, I lightly sprayed each slice with the olive oil and sprinkled with salt and pepper. That's all there was to it! At 500 degrees, in my oven, with slices a little less than 1/2 inch thick, they were done in exactly 20 minutes. After removing from oven, I sprinkled with Parmesan cheese and put back in for about 1 or 2 minutes to melt the cheese, then topped it off with fresh parsley from my garden. II am so happy I found this recipe. My family simply ADORED it!! I'm no longer afraid of cooking eggplant in my own kitchen! Absolutely divine recipe!

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These were perfect, the garlic pressed into the flesh was an awesome touch. I used Chinese Eggplant and followed the instructions, except that I pulled them out 5 minutes early and topped with shredded parmesan cheese. Cooked for the remaining 5 with the cheese on and they were soooo perfect.

I made a dozen without garlic for my toddlers who could not get enough. Two thumbs up. :-

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Thank you Mario, for an easy delicious side dish! The eggplant can also easily be used to make other recipes; for example, I used it layered with roasted tomatoes, basil and fresh mozzarella, as a meal.

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This is a simple but delicious way to cook eggplant. I only recommend that you salt the eggplant first to get the bitterness out. The eggplant was perfect right out of the oven, and even more with some sprinkled parmesan. The embedded garlic added a great flavor!