Melanzane al Forno

Name: Melanzane al Forno (Baked Eggplant with Garlic and Parsley)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: 1½ pounds small, skinny eggplants, or their equivalent in 1 or 2 large eggplants; 1½ pounds small, skinny eggplants, or their equivalent in 1 or 2 large eggplants; Salt; ½ cup extra virgin olive oil; 2 teaspoons chopped garlic; 2 tablespoons chopped parsley; Black pepper in a grinder

Baked Eggplant with Garlic and Parsley

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

1½ pounds small, skinny eggplants, or their equivalent in 1 or 2 large eggplants
Salt

Europe
Italy
Starter
Side dish
Mediterranean
Vegan
Gluten-free
Leftovers

Method

If using small eggplants: Trim away the green tops and slice them in half lengthwise. Make small incisions in the flesh in a crisscross pattern, taking care not to cut so deeply as to puncture the skin.

If using large eggplants: Trim away the green tops and slice across their width into disks 1½