Baked Eggplant with Fontina Cheese

Extra Virgin
  • 4 small eggplants
  • 2 cloves garlic
  • 5 fresh basil leaves
  • Salt and freshly ground pepper
  • 2/3 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 1/2 lb Italian fontina cheese, cut into small pieces
    • Preheat oven to 375°F. Remove stems from eggplant and discard. Cut eggplant in half lengthwise. Make small crisscross cuts, about 1/2-inch deep into each cut side.
    • Mince garlic and basil; place in small bowl. Season with salt, pepper and 1 tbsp olive oil. Insert cheese pieces into cuts of the eggplant; spread garlic mixture over top.
    • In large baking dish, place eggplant in single layer; drizzle with remaining olive oil. Bake for 25 to 30 minutes or until eggplant are nicely browned and cheese is melted and bubbly.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    15 min

    Cook Time

    25 min

    Total Time

    40 min






    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin


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