Baked Eggplant with Romano Cheese

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This is a very easy to make traditional Sicilian recipe. We prefer eating as is, you can add a ladle of sauce before serving. Great with a side dish of spaghetti.

Shared by jodeee,
Dallas, TX

Time needed

10 min preparation + 30-35 min cooking

Serving Size / Yield

2-3 servings

Ingredients

  • 1 eggplant
  • 1 lg. chunk Romano cheese
  • 4-6 cloves garlic ,slivered (optional)
  • olive oil to drizzle
  • salt and pepper

Directions

Cut pockets in the skin of the eggplant that are 1 1/2-inch deep and stuff with pieces of Romano and garlic. Cut the eggplant in half lengthwise and cut a few pockets into the flesh and fill. Drizzle with the olive oil, salt and pepper. Cover with foil and bake at 375 degrees for 30-35 minutes.

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