Eggplant Recipe
tomato, provolone, green olive, basil, lemon, Parmigiano-Reggiano, black pepper
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Ingredients
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Vegetables
Cheese
Condiments
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Place the slices on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.
- 2
Prepare the Tomatoes
Chop the tomatoes into small cubes and set aside.
- 3
Prepare the Olives and Basil
Slice the green olives and chop the fresh basil leaves.
- 4
Prepare the Cheeses
Grate the Parmigiano-Reggiano cheese and shred the provolone cheese.
Cooking
- 5
Cook the Eggplant
Rinse the eggplant slices to remove excess salt and pat them dry with a paper towel. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and tender.
- 6
Combine Toppings
In a mixing bowl, combine the chopped tomatoes, sliced green olives, and chopped basil. Squeeze in the juice of the lemon and season with black pepper to taste. Mix well.
- 7
Assemble the Dish
Once the eggplant is cooked, remove it from the oven. Layer the tomato-olive-basil mixture on top of each eggplant slice. Sprinkle with shredded provolone cheese and grated Parmigiano-Reggiano cheese.
- 8
Final Bake
Return the assembled eggplant slices to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
