Picture is worth a thousand words.
Serves 4
Pre-heat the oven to 375F (190C)
(Try cutting the ingredients in half if each person is having just a half eggplant. Use more if needed.)
4 organic eggplants*
2 Tbs. (30ml) olive oil
1/4 cup (50 g) (gluten-free) breadcrumbs
1/4 cup (50 g) (dairy-free) grated cheese like Parmesan
1 cup (240 ml) marinara sauce
1/2 cup (100 g) (dairy-free type of) mozzarella
chopped fresh basil
1. Bake the eggplants, turning once, until they start to soften, about 30 minutes.
2. Slice each lengthwise, about 3/4 of the way through.
3. Open each like a book.
4. Drizzle with oil.
5. Bake another 25 minutes.
6. In a bowl, mix the breadcrumbs and grated cheese.
7. Spoon some marinara on the top of the sliced eggplants.
8. Add the bread mixture and mozzarella.
9. Broil until browned in spots, about 2 minutes.
10. Cut and separate the halves.
10. Garnish with basil.
*Choosing an eggplant:
*Choosing an eggplant:
- firm flesh
- no bruises
- glossy skin
- no blemishes
- tight skin so it "squeaks" when your rub it
- long green, not brown, steam means it was just picked
-modified Rachael Ray
