Baked Eggplant with Cheese and Anchovies

1. 1

   Preheat the oven to 400.

2. 2

   Brush the cut sides of the eggplants with 1 tablespoon of the olive oil and set them in a large baking dish, cut side up.

3. 3

   Season with salt and pepper and bake for 40 minutes, or until tender; brush with 1 tablespoon of olive oil after 20 minutes.

4. 4

   Heat 1 tablespoon of the olive oil in a large saucepan.

5. 5

   Add the garlic and cook over moderate heat until golden.

6. 6

   Add the tomato sauce and cook over moderately low heat, stirring occasionally until thickened, about 20 minutes.

7. 7

   In a small bowl, toss the cheese with the bread crumbs and the remaining 1 tablespoon of olive oil.

8. 8

   Spoon the tomato sauce over the eggplants, sprinkle with the crumb mixture and bake until the cheese melts, about 5 minutes.

9. 9

   Transfer the eggplant halves to plates, garnish with the anchovies and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.