Eggplant with Pinzimonio


  • 10 slices of Eggplant
  • 16 oz. Cherry tomatoes
  • 1 tbs of salt
  • 1 cup of breadcrumb
  • some cilantro leaves
  • 3 tbsp of Classic Extra Virgin Olive Oil

Shred or chop the tomatoes and cilantro. Add together olive oil, breadcrumbs, cilantro garlic and salt. Stir all together and you are going to obtain what we call Pinzimonio. Preheat oven at 385 F. Add Pinzimonio on top of eggplant slices.

  1. Bake for 1 hour at 385 F.
  2. Add some more olive oil on top and serve.

Enjoy while it's still warm. 

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