Baked Eggplant with Romano Cheese
Serving Size / Yield
- 1 eggplant
- 1 lg. chunk Romano cheese
- 4-6 cloves garlic ,slivered (optional)
- olive oil to drizzle
- salt and pepper
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.