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I love the small Italian eggplant now in the market.

Here’s a quick recipe that explodes with flavor. Just cut the eggplants in half and bake them in the oven topped with crushed  San Marzano tomatoes and grated pecorino. The eggplant are soft and sweet and the grated cheese forms a crispy top.

As the eggplant cools many don’t make it off the top of the stove. Pilferers grab one to make sure they turned out well. I always have to make extra so I have enough for an antipasti platter or as a side for meat that I’m serving that day. You can keep leftovers in the fridge for a couple of days.

I like the baby eggplant hot out of the oven but I like them better at room temperature.

This is one of the recipes in my Vegetable e-book. Do you have yours? Just click on the e-book on the homepage to get one.

UPDATE (2/15/14): This blog post was so popular, I decided to show you how to do it. Check out the video above!

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