1 large eggplant
1 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
Salt/Pepper to taste
Fresh grated Parmigiano Reggiano
Heat oven to 350. Remove the top and bottom of eggplant. Slice eggplant from top to bottom (about 1/4 inch slices).
In a large bowl, pour oil, vinegar, salt, pepper over the eggplant and coat the liquid mixture evenly using your hands or a basting brush. Once evenly coated, place eggplant slices on a raised baking pan and bake uncovered until edges are crisp and center is tender about 35-45 minutes depending on thickness of each slice.
Grate fresh Parmigiano Reggiano over the top and pour some fresh EVOO if your heart desires!
Recipe by: The Three Kitcheneers
Modern Day Moms is an award-winning publication centered around motherhood that is real and unfiltered. Basically, we don’t sugarcoat anything and aren’t afraid to tell you the truth. Let’s be best friends, we will make you feel more normal.