I’m for everything eggplant. I think it’s in my Sicilian blood. Here is a version of eggplant parmigiana that isn’t breaded, fried or hard to make. It’s really quite simple and it taste great! The eggplant is simply scored and baked, covered in a tomato paste mixture, mozzarella and baked again. If you crave eggplant parmigiana and don’t want to go through all the work, this recipe is the answer. Of course you can always order it out, but that’s cheating.

• Two Medium sized eggplants
• Olive Oil
• 6 ounce can of tomato paste
• 2 tablespoons of olive oil
• 2 cloves chopped garlic
• Salt and pepper to taste
• 1 tablespoon of fresh chopped basil
• 2 tablespoon of Pecorino Romano cheese
• 1/4 teaspoon red pepper flakes (optional)
• 8 ounces of fresh mozzarella

Prepare a large sheet pan covered in foil or parchment paper. Preheat the oven to 400 degrees.

Spread some olive oil on the outside skin of the eggplant. Cut off the stem top and slice the eggplant in two length wise. With a sharp knife, score the fleshy part of the eggplant in a cross hatch pattern. Sprinkle with salt and pepper and place skin side down on top of the prepared sheet pan. Drizzle a good amount of extra virgin olive oil over the eggplant. Bake for 45 minutes or until the eggplant is lightly browned and cooked.

While the eggplant is cooking, in a medium size bowl, spoon out the whole can of tomato paste. Add about 2-3 tablespoons of olive oil, chopped garlic, chopped basil, Pecorino cheese and salt and pepper to taste. Add the hot pepper flakes if you are using them. Mix well until everything is incorporated. Make sure you taste for salt. It should have a sweet, full bodied taste.

Once the eggplant is cooked remove from the oven and sprinkle on additional olive oil. Spread about two tablespoons of the tomato paste mixture on top of the eggplant. Use a cooking brush to spread it evenly.

Place about two pieces of fresh mozzarella on top of the eggplant. Brush some more of the tomato paste mixture on top of the mozzarella. Place back into the oven for another 10 – 15 minutes until the mozzarella is melted. Allow the eggplant to set for 15 minutes out of the oven before you serve it.