Photo: Baked Eggplant: Melanzane al Forno Recipe
Ingredients
- 3 medium eggplants, to yield about 3 pounds, stem removed, sliced lengthwise into 1/2-inch slices
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Sea salt and freshly ground pepper
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions
Preheat the oven to 500 degrees F.
Place eggplant slices in a single layer on a lightly oiled baking sheet. Brush each slice with the olive oil. Stud each slice of eggplant with the sliced garlic, embedding the garlic as much as possible into the flesh of the eggplant. Season with salt and pepper and bake 20 to 25 minutes, until soft and golden brown. Remove from oven and allow to cool. When cool, sprinkle with parsley and serve.
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By bitchin'cook
Manhattan, KS
on December 03, 2012
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This is one of the easiest and best eggplant recipes.
By sow
McAllen, TX
on June 29, 2012
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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!
By elizabeth.rauer
on February 03, 2012
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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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