Judy
Gold Post Medal for All Time! 677 Posts 
You can actually pull apart the cubes of this side dish. Each piece is coated with cheese and garlic. It's fun to make and to eat.
Note: I halved this recipe.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6
Source: Adapted from 12 tomatoes
Link: Pull-Apart Garlic Eggplant
Ingredients:
- 2 large eggplants, rinsed and patted dry
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 1/4 cup olive oil
- sprinkle of dried cilantro
- salt and pepper to taste
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with foil.
- Put the eggplant on its side and make cuts across the length of the eggplant.
- Then turn the eggplant and make perpendicular cuts. Don't cut all the way through. You want cubes of eggplant attached at the bottom.
- Transfer the eggplants to two separate pieces of foil.
- Mix the garlic, cilantro and oil. Season with salt and pepper.
- Separate the cubes with fingers. Put the oil mixture in and around each cube.
- Mix the two cheese together.
- Use your fingers to get the mixture in and around each cube.
- Wrap each eggplant loosely in the foil. Make a tent so that the cheese won't stick to the foil.
- Bake 25 minutes, or until cheese is bubbly and eggplant thoroughly cooked.
- Remove from oven. Open the foil packets and let cool 5 to 10 minutes.
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October 13, 20160 found this helpful
I think I would omit the cilantro in favor of basil or Italian seasoning. I love cilantro, but I'm the only one in my family who does. Julia Child didn't even like it!
Judy
Gold Post Medal for All Time! 677 Posts October 13, 20160 found this helpful
I'm sure it would come out delicious if you substitute. Recipes are only a guideline
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