ROASTED PARMESAN EGGPLANT

EGGPLANT … the side dish you didn’t know you’d love.

It’s not quite eggplant parmesan BUT it’s not not either. Hmmm. Ok, it has eggplant and parmesan cheese so it’s more eggplant parmesan than the eggplant parmesan we all know that is covered with mozzarella. This is a fresh yummy side dish for any dinner get-together. Serve it on a regular Tuesday or make a larger batch and have it as a Thanksgiving side. It’s flavorful char combined with that great soft but not mushy texture and topped with parmesan makes this the perfect sophisticated side. Bet your friends and family who are skittish about eggplant will love it now!

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ROASTED PARMESAN EGGPLANT

Yield: 2

Author: Michelle Williams

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• Small Heirloom Eggplant (1 quart)
• Extra Virgin Olive Oil (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)
• Grated Parmesan (1/3 cup)

KITCHEN TOOLS

• Cutting Board
• Chefs Knife
• Baking Sheet
• Metal Spatula

Instructions

TO MAKE YOUR ROASTED EGGPLANT

1. Preheat your oven to 425º.
2. On your cutting board, slice your eggplant into 1/4-inch slices.
3. Lay your eggplant slices flat on the baking sheet making sure that none of them overlap.
4. Drizzle olive oil over them.
5. Liberally season them with salt and pepper.
6. Bake until your eggplant is soft with some browning—20 minutes (more if you use a larger kind of eggplant).
7. Heavily sprinkle your grated parmesan all over your roasted eggplant.
8. Taste and add additional salt and pepper as needed.
9. Use your metal spatula to transfer your eggplant to your serving bowl.
10. Serve hot. Eat and enjoy!

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