2. Season
In a bowl, mix the grated garlic, chopped parsley or arugula, salt, black pepper, Italian herbs and 2 tablespoons of olive oil. Spread this mixture over the eggplant, making sure that the sauce penetrates well between the cuts.
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3. Add the tomatoes and cheese
Cut the tomatoes into thin slices and place them between the eggplant cuts. Do the same with the cheese, alternating slices of tomato and cheese. Season the eggplant with the remaining tablespoon of olive oil.
4. Bake
Preheat the oven to 180°C. Cook the eggplant for about 40 minutes or until soft and lightly browned.
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5. Serve
Remove from the oven and serve hot. Garnish with additional parsley or arugula, if desired.
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