Baked Eggplant with Romano Cheese

Baked Eggplant with Romano Cheese


(0 votes) 0 0

This is a very easy to make traditional Sicilian recipe.

Shared by

Serving Size / Yield

1-4 serving


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

Our Readers Also Loved


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.

Around The Web