Another Baked Eggplant Recipe for a Summer Dinner
Try this Another Baked Eggplant Recipe for a Summer Dinner recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- pepper
- salt
- extra virgin olive oil
- parsley
- breadcrumbs
- 1 garlic clove
- 2 eggplants
- grated parmesan cheese (do not use it if you want
- Carbohydrate 36.8186115625 g
- Cholesterol 0 mg
- Fat 4.854006875 g
- Fiber 16.3021410598755 g
- Protein 6.6308859375 g
- Saturated Fat 0.772059875 g
- Serving Size 1 1 Serving (477g)
- Sodium 112.575375 mg
- Sugar 20.5164705026245 g
- Trans Fat 0.525602375 g
- Calories 197 calories
Turn on the oven 180°C/356°F.Wash the eggplants and cut the leaves.Cut them in halves.With a sharp knife make deep cuts forming like a chessboard. Do not reach the bottom (cut about â…” deep).Wash and mince the parsley.Chop the garlic.Take some parsley and insere it inside the cuts.Put the eggplant halves on a baking tray covered with parchment paper.Add the garlic spreading it using your fingers so that some will go into the cuts.Add salt and pepper.Add breadcrumbs and grated cheese, if desired.Add a generous thread of extra virgin olive oil.Bake them for about 30 minutes, or until soft (it will depend on the size of the eggplants).Buon appetito!
