Serves 1
Directions
- 1Cut the eggplant in half and score it. Drizzle and paint with EVOO and sprinkle with salt and pepper.
- 2Roast at 400 degrees for 40 minutes.
- 3Scoop and chop the eggplant flesh and add to a bowl.
- 4Add seasoned breadcrumbs, Pecorino Romano, shredded mozzarella, grated garlic, a little salt, pepper, fresh parsley, and egg. Mix everything together until well combined.
- 5Drizzle a baking dish with extra virgin olive oil, brush it all over the bottom and up the sides, and coat with seasoned breadcrumbs.
- 6Add the eggplant mixture and spread it out evenly. Top with marinara and Pecorino Romano.
- 7Bake at 400 degrees for 30 minutes.
- 8Let it rest for a few minutes before slicing and serving.
Ingredients
- 1 large eggplant
- extra virgin olive oil
- salt
- pepper
- 1 cup seasoned breadcrumbs
- 1/2 cup pecorino romano cheese
- 3/4 cup shredded mozzarella
- fresh parsley
- 1 egg
- garlic, grated
- marinara sauce
- pecorino romano, for topping
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