Baked Eggplant with Fontina Cheese

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 4
  • 4 small eggplants
  • 2 cloves garlic
  • 5 fresh basil leaves
  • Salt
  • 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




    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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