(photo: cubed Sicilian, round, eggplant just prior to roasting)
Our roasted eggplant with grated Parmigiano-Reggiano contains two ingredients (not including Kosher salt, freshly ground black pepper, and extra virgin olive oil) and I’m very proud to assert the lack of ingredients in the dish!
The dish, like much of the cooking in Italy, is dependent on the ingredients. The eggplant we used was of the round, “Sicilian”, variety and it looked at me at the market like an ex-lover (lusty and with great passion; ok, maybe the eggplant just looked good and I picked it!). We grated the Parmigiano-Reggiano just prior to putting together the dish and we used the exquisite Olio Verde Novello with it’s wonderful grassy and lemon notes. All in all, our roasted eggplant with Parmigiano-Reggiano and extra virgin olive oil represents minimal Italian cooking at it’s best.
(photo: roasted Sicilian eggplant with grated Parmigiano-Reggiano)
Preheat your oven to 375 degrees Fahrenheit. Cut the eggplant into 3/4 inch cubes and set aside. Add a good amount of extra virgin olive oil to a large sheet pan and add the cubed eggplant, mix well with your hands and sprinkle copious amounts of Kosher salt and freshly ground black pepper. Bake the eggplant for 20-25 minutes or until the eggplant has broken down and is soft to the touch. Move the eggplant to a serving bowl and add a bit more extra virgin olive oil. Grate the Parmigiano-Reggiano over the top of the eggplant and mix well. This is an excellent side dish.