Prep 10 mins
Cook 35 mins
You can slice and salt the eggplant ahead, but the baking method significantly reduces the amount of oil they will absorb. This is a great first course, and goes well on the side of meat or fish. Courtesy Claudine.
- 2 eggplants (about 1 3/4 pounds total, 3-4 inches diameter)
- 1 1⁄2 tablespoons olive oil
- 2 teaspoons olive oil
- 3⁄4 teaspoon sea salt
- 1 1⁄2 ounces leftover bread, cut into 1-inch pieces (I use about 1/4-1/2 of a baguette)
- 1⁄8 cup chopped fresh chives
- 1⁄8 cup chopped fresh parsley
- 2 garlic cloves, peeled
- Preheat oven to 400-degrees.
- Trim and peel eggplants, cutting into thick (1 1/4-inch) slices, leaving you with about 8 slices.
- Pour first portion of olive oil onto large baking sheet, coating evenly.
- Press slices into oil and sprinkle with half the salt.
- Turn and repeat with remaining salt.
- Bake for 30 minutes, until eggplant is very soft.
- Meanwhile, place bread, herbs, and garlic into food processor and run for 15- 20 seconds.
- Transfer crumb mixture to bowl and toss lightly with remaining olive oil.
- When eggplant is removed from oven, spoon crumbs on top of them.
- This dish can be made ahead to this point and refrigerated.
- 10 minutes before serving, preheat broiler.
- Place the dish so that the stuffing is about 6-8 inches away from broiler unit.
- Broil 5-6 minutes, until topping is browned.
Fabulous! I love eggplant and there never seems to be many ways to make it that are simple and tasty. These were great, I needed a little more oil in the pan to cook the eggplant but other than that they turned out perfect, and they looked like a gourmet sidedish. They were so pretty with the stuffing on top.
The topping on this was excellent but the eggplant itself turned out rather chewy. I probably won't make this again but if I do I will definitely cook the eggplant until it's mushy.