Baked Eggplant with Pecorino Crumbs

In this Baked Eggplant recipe, eggplant is halved, drizzled with a garlic butter and topped with grated pecorino and breadcrumbs. Serve as is or with your favorite marinara on the side.

Course Mains & Entrees

Cuisine Italian

Keyword baked, eggplant, meatless, vegetarian

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 163

Author Laurie McNamara

Ingredients

2 medium eggplants washed and cut in half
2 tablespoons melted unsalted butter
kosher salt
freshly ground black pepper
2 cloves garlic minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/3 cup panko breadcrumbs homemade or store-bought
1/3 cup freshly grated Pecorino or Parmesan cheese
Olive oil for drizzling

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃).
Line a rimmed, metal sheet pan with parchment paper.
Meanwhile, slice each eggplant half crosswise (like a checkerboard) 3/4 of the way deep, but not all the way through.
Drizzle the melted butter over each eggplant half.
Place the eggplant halves on prepared pan. Work the minced garlic, basil and parsley into the cuts of the eggplant. Toss the breadcrumbs with the cheese and sprinkle it overtop. Drizzle the tops with olive oil.
Bake the eggplants in your preheated oven for 30 to 40 minutes or until tender.

Nutrition