A great appetizer with good crusty Italian bread
2-3 Globe eggplants
4 chopped garlic cloves
Cube unpeeled eggplant to medium size
In Saute pan warm the garlic with the olive oil
Saute the eggplant until soft and tender till it’s almost
Transfer to bowl and add Parmigiano-Reggiano to taste
(I like a lot).
Add tomato sauce and salt and pepper
Last updated by Ellen Esposito Jun 7, 2009.