Sautéed Baby Eggplant Halves with Mozzarella
Tender baby eggplant is sautéed with olive oil, garlic, and parsley, then topped with bread crumbs and fresh mozzarella.
Ingredients
- 8 thin, long, "baby"eggplants
- 2 tsp garlic, chopped fine
- 2 tbsp Italian parsley, finely chopped
- ¼ cup unflavored bread crumbs, lightly toasted
- ⅓ cup extra virgin olive oil
- ½ lb mozzarella, cut into slices less than ¼" thick
Instructions
- In a small bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and 1 tbsp of olive oil. Stir well to combine.
- Trim the eggplants' green tops off, then slice in half lengthwise.
- Score the eggplant flesh in a crosshatch pattern, cutting deeply but keeping the skin intact.
- Choose a sauté pan or Dutch oven large enough to accommodate all of the eggplant halves. Add 1 tbsp of olive oil to the bottom of the pan, then place the eggplants in, skin-side down.
- Spoon the breadcrumb mixture onto each half, using your fingers to gently press it in between the cuts.
- Pour the remaining olive oil on top of the halves and into the pan.
- Cover and turn the heat to medium-low. Cook for around 20 minutes, or until the eggplant is fork-tender.
- Add the slices of mozzarella to the top of each halve, then increase the temperature to medium and cover again. Cook until the cheese has melted.
- Remove carefully from the pan and place into a serving platter. Serve immediately.