A vegetarian main course or appetizer, light and full of flavor: the eggplant slices are baked with tomato sauce, cherry tomatoes and a generous sprinkle of Pecorino Romano DOP, which adds saltiness and character. The aroma of fresh basil completes the dish with an unmistakable Mediterranean note.
Cut the eggplants into slices about 1 cm thick, place them on baking paper and brush them with a little extra virgin olive oil.
Bake in a preheated oven at 200°C for 15 minutes to soften them.
Meanwhile, prepare the tomato sauce: sauté the crushed garlic in a little oil, add the tomato sauce, salt and cook for 10 minutes.
Arrange a layer of eggplant slices in a baking dish, cover with tomato sauce, some halved cherry tomatoes, grated Pecorino Romano DOP and torn basil.
Continue layering until all ingredients are used, finishing with cherry tomatoes and plenty of Pecorino.
Bake at 200°C for another 15 minutes until well gratinated and fragrant.
Serve the eggplants hot or warm, garnished with more fresh basil.
Store in the refrigerator in an airtight container for up to 2 days. Also excellent cold!
Italia, Lazio
| Energy (kcal) | 53.89 |
| Carbohydrates (g) | 3.42 |
| of which Sugars (g) | 3.42 |
| Fat (g) | 3.24 |
| of which Saturates (g) | 0.97 |
| Protein (g) | 2.1 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.16 |
