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2 medium eggplants
2-4 large cloves garlic, cut into slits
1 slice Pecorino Cheese, cut into thin slivers (or your favorite hard cheese, this makes it easier to put into the slits)
2 plum tomatoes, cut into slices
1/4 cup parsley, chopped
4 tablespoons olive oil
salt & pepper to taste
Topping:
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1/2 teaspoon dried oregano
salt & pepper to taste
1. Wash eggplant and cut in half lengthwise.
With a sharp knife, cut 6 slits crossways in
each eggplant half, taking care not to cut
all the way through the skin at the bottom.
2. In alternate slits, push tomato slices, cheese,
and garlic and parsley in the third.
Complete filling last three slits in the same
fashion. Serve with salt and pepper and
drizzle with olive oil. Drizzle with olive oil,
season with salt and pepper and cover
eggplant with topping.
3. Brush skillet with olive oil or cover bottom of skillet with spaghetti sauce.
4. Place eggplants in skillet, cover with valve closed.
5. Cook at simmer setting for approximately 1 hour
and 15 minutes or until flesh of the
eggplant pierces easily with a fork.
Serves 8
Nutritional analysis per serving:
Calories 153, protein 5g. carbohydrates 12g.,
fat 10g., saturated fat 3g., cholesterol 10mg., sodium 136mg
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