Eggplant is the stable for many Italian and Italian American households. I have had them filled with ricotta, ricotta and prosciutto, mozzarella, and also chopped meat. Calabrese love eggplant. The Calabrese cook it in many different. I remember one night instead of having pizza and to make sure that we ate the eggplant in the fridge, Mom cut the eggplants in half, scored the pulp , season with finely chopped garlic, salt, pepper, olive oil, and smeared a thin layer of tomato sauce. Into the oven for about 10 – 15 minutes at 400 degrees. I would also add parmigiana cheese and mozzarella toward the last 4 minutes. The meal was heaven and a wonderful opportunity to savor eggplant in another way!
Enjoy Don’t order pizza tonight, have an eggplant!