Eggplant Fans

Name: Eggplant Fans
Yield: makes 4 appetizer or side-dish servings
Ingredients: 2 small firm eggplants (about 10 ounces each); Salt; 1/4 cup extra-virgin olive oil; 12 ounces fresh mozzarella, cut into 1/2-inch slices; 2 medium beefsteak tomatoes, cored and cut into 4 thick slices each; 1/2 cup fine, dry bread crumbs; 5 tablespoons freshly grated Parmigiano-Reggiano cheese; 10 leaves fresh basil, torn into pieces; 1/2 cup Tomato Sauce (page 151, or another) or canned reduced-sodium chicken broth

December 9, 2011

I always have tomato sauce in the kitchen, and that is what I would use to bake these eggplant fans. But if you don’t have any on hand, or don’t want to make it, just use homemade or canned chicken broth. The idea is to keep the eggplants moist as they bake.

Cooks' Note

Open up the slits of the eggplant and fill with tomato and mozzarella.

Recipe notes

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