Baked Eggplant with Pecorino Crumbs

In this Baked Eggplant recipe, eggplant is halved, drizzled with a garlic butter and topped with grated pecorino and breadcrumbs. Serve as is or with your favorite marinara on the side.

📝 Ingredients

• 2 medium eggplants (washed and cut in half)
• 2 tablespoons melted unsalted butter
• kosher salt
• freshly ground black pepper
• 2 cloves garlic (minced)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/3 cup panko breadcrumbs (homemade or store-bought)
• 1/3 cup freshly grated Pecorino or Parmesan cheese
• Olive oil (for drizzling)

👨‍🍳 Instructions

1. 1Preheat your oven to 350℉ (or 180℃).
2. 2Line a rimmed, metal sheet pan with parchment paper.
3. 3Meanwhile, slice each eggplant half crosswise (like a checkerboard) 3/4 of the way deep, but not all the way through.
4. 4Drizzle the melted butter over each eggplant half.
5. 5Place the eggplant halves on prepared pan. Work the minced garlic, basil and parsley into the cuts of the eggplant. Toss the breadcrumbs with the cheese and sprinkle it overtop. Drizzle the tops with olive oil.
6. 6Bake the eggplants in your preheated oven for 30 to 40 minutes or until tender.