Another way to prepare roasted eggplant with cheese
These roasted eggplants with cheese can be an inviting finger food served with a drink, other than a side dish.
They are very easy to prepare and it is a different way to serve eggplant. I don’t know about you, but I cook them very often, as as zucchini.
Eggplants don’t bright by nutritional values, but they are very rich in fibers and have few calories. If you avoid frying them, they are perfect to create various dishes that, other than being good and healthy, help you keep in shape.
I first prepared these roasted eggplants on a Sunday morning and we ate them as an aperitif, before sitting at the table for lunch, with a prosecco glass.
I found this recipe on the Italian blog Mangio Senza Glutine and I have changed nothing. I am only relaxed regarding quantities, as I do not follow them strictly.
How to prepare the roasted eggplants with cheese:
garlic in powder
freshly grounded pepper
4 Tbsp of grated Parmesan cheese
extra virgin olive oil
Turn on the oven 392°F/220°C.
Wash and cut the eggplants in slices of 0.8in.
Cover a baking pan with parchment paper.
Put some olive oil in a small bowl and, using a kitchen brush, gently brush all eggplant slices, putting them on the baking tray.
Add salt, pepper and parsley.
Bake for about 20 minutes and, without turning off the oven, take out the baking tray and add the grated Parmesan cheese on top of the eggplant slices. Bake until the cheese is golden.
They are good hot and also cold.