How to make it

  • Trim eggplant tops and slice across widthwise into disks 1 and 1/2 inches thick. On one side of each disk, make crisscross incisions, spaced 1 inch apart; do not cut all the way through.
  • Spread eggplant slices on inside wall of large colander; set over a bowl, and sprinkle with salt. Let stand 30-45 minutes.
  • Preheat oven to 450F
  • In baking pan large enough to accommodate eggplant slices in one layer, smear bottom lightly with olive oil. Place eggplant in pan in single layer, crosshatched side up.
  • Sprinkle garlic and parsley over eggplant evenly, and press into cuts. Add salt and pepper to taste. Pour 1/2 of olive oil over eggplant, getting as much as you can into cuts.
  • Place pan on top shelf of oven. After 5 minutes, remove pan, pour the rest of olive oil over eggplant, and return to oven Bake for at least 15 minutes, until eggplant is very tender.
  • From http://flavorsofitaly.blogspot.com/

Reviews & Comments 2

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  • lbrooks26 4 years ago
    Garlicky goodness. Thanks, Lorraine
    Was this review helpful? Yes Flag
  • conner909 6 years ago
    Love eggplant! This would be good with fresh tomatoes in it as well!
    Was this review helpful? Yes Flag

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