Originally posted August 16, 2014

Baked Eggplant by Gianni

Baked Eggplant by Gianni by Sarah Xiong

Gianni's my favorite youtube discovery. I love his accent, his humor, his fussyness. He makes Italian food accessible with his easy going ways and simple ingredients. Also he has the best stories.


  • 4 japanese eggplants, halved and scored
  • 6 tbsp good olive oil, divided
  • 4 big beef tomatoes, skinned and crushed
  • 1" piece italian hard cheese (i used trader joe's black pepper toscano)
  • 4 cloves garlic, crushed
  • 1/2 cup water
  • dried oregano
  • 1 bunch fresh basil
  • salt


Put 3 tbsp of olive oil and garlic in a cold saucepan.Turn on heat medium and let garlic infuse into oil. Add tomatoes and basil and a big pinch of salt. Let simmer while you prepare the eggplants.

Place scored eggplants in a foil lined pan. Rub the skin of the eggplant with olive oil. Concentrate on the cut edges as they tend to get dry as they bake. Drizzle remaining olive oil on eggplant surface. Get a little on the pan as well. Using a slotted spoon put tomato chunks on eggplants, draining most of the water away. Top with chunks of garlic from the sauce. Sprinkle with salt and dried oregano. Shave half the cheese on the eggplant. Pour water into the bottom of the pan.

Bake for 350 for 2 hours or til eggplant is wilted and cooked through.Glaze periodically with the rest of the tomato sauce to keep eggplants moist.

After the eggplants are cooked through top with the remaining cheese.

3 hours



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