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roasted baby eggplant

gabannon avatar
Recipe by
gary bannon
@gabannon
Brant Rock, MA

My very talented stepdaughter came by with some baby eggplant that she had grown and asked if I could do something with them. We are still harvesting some great cherry tomatoes, as well as plenty of fresh basil. This is what I came up with and they were awesome!

yield 2 -4
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For roasted baby eggplant

  • several baby eggplants
  • diced cherry tomatoes or roma what ever fresh tomatoes you have available
  • a few
    fresh basil leaves
  • olive oil, extra virgin
  • panko bread crumbs
  • freshly grated parmesan reggiano

How To Make roasted baby eggplant

  • 1
    Remove Stems from a few Baby Eggplants
  • 2
    Slice in 1/2 lengthwise and score the surface in a diamond shaped pattern.
  • 3
    Season with a generous amount of course salt and freshly ground black pepper. Drizzle with extra virgin olive oil.
  • 4
    Top each piece with diced tomatoes and then with panko crumbs.
  • 5
    top each piece with a generous amount of freshly grated parmesan reggiano and a fresh basil leaf.
  • 6
    bake in a preheated 375 degree oven for approx. 15 minutes until eggplants are tender
  • 7
    Remove from the oven and drizzle with more extra virgin olive oil and also some more freshly grated parmesan reggiano
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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