https://www.copymethat.com/r/2sfMwDZDu/baked-eggplant-with-onions-and-tomatoes/
130929632
f2siAFn
2sfMwDZDu
2024-05-06 20:17:05
Baked Eggplant with Onions and Tomatoes
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Ingredients
- 2 POUNDS SMALL FIRM EGGPLANTS, PREFERABLY 6 TO 8 OUNCES EACH
- 1 TABLESPOONS PLUS ¾ TEASPOON KOSHER SALT
- 1½ POUNDS RIPE PLUM TOMATOES
- 1 POUND YOUNG PECORINO OR LOW-MOISTURE MOZZARELLA, CUT IN ½-INCH CUBES
- ¼ CUP FRESH BASIL LEAVES, LOOSELY PACKED TO MEASURE, CHOPPED
- ¼ TEASPOON PEPERONCINO FLAKES, OR TO TASTE
- ½ CUP EXTRA-VIRGIN OLIVE OIL
- 2 LARGE ONIONS (ABOUT 1¼ POUNDS), PEELED, SLICED IN ½-INCH ROUNDS
- 6 PLUMP GARLIC CLOVES, CRUSHED AND PEELED FOR THE BREAD CRUMB TOPPING
- 1 CUP DRY BREAD CRUMBS
- 1½ TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY
- 1 TABLESPOON CHOPPED FRESH THYME
- ½ TEASPOON DRIED OREGANO
- ¼ CUP FRESHLY GRATED PECORINO (OR HALF PECORINO AND HALF GRANA PADANO FOR A MILDER FLAVOR)
- GRATED ZEST OF A SMALL LEMON (ABOUT 1 TEASPOON)
- 2 PINCHES KOSHER SALT
- 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- FRESH BASIL LEAVES, SHREDDED, FOR SERVING (OPTIONAL)
Steps
Directions at lidiasitaly.com
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