A new twist on eggplant

Ingredients

2 large eggplants, rinsed and patted dry

3 cloves garlic, pressed

1 cup mozzarella cheese, grated

1/4 cup extra-virgin olive oil

1/4 cup fresh parsley, chopped

1/4 teaspoon chili powder

Kosher salt and freshly ground pepper, to taste

Directions

Step 1: Preheat oven to 350º F and line a baking sheet with parchment paper.

Step 2: Using a sharp knife, place eggplant on its side and make a series of cuts across the length of the eggplant.

Step 3: Then, rotate the eggplant and make a series of perpendicular cuts across, making sure to not cut all the way to the bottom. You want cubes to be attached at the base.

Step 4: Then, rotate the eggplant and make a series of perpendicular cuts across, making sure to not cut all the way to the bottom. You want cubes to be attached at the base.

Step 5: Then, rotate the eggplant and make a series of perpendicular cuts across, making sure to not cut all the way to the bottom. You want cubes to be attached at the base.

Step 6: Whisk together garlic, parsley, and chili powder and olive oil, then season generously with salt and pepper.

Step 7: Wedge your figers into the space between the eggplant cubes and spoon a small amount of garlic oil in and around each cut.

Step 8: Take grated cheese and gently sandwich it between eggplant pieces as well.

Step 9: Wrap each eggplant in parchment paper, tenting the top (may need to use a paper clip or cloths pen), so the melted cheese doesn’t stick to the paper, and transfer to lined baking sheet.

Step 10: Place baking sheet in oven and bake for 25 minutes, or until eggplant is cooked through and cheese is melted and bubbly.

Step 11: Remove from oven and open paper packets.

Step 12: Let cool 5-10 minutes, then transfer to a serving platter and serve hot.