Eggplant Al Forno

This Is A Recipe From Chef Bobby Flay, Served At His Restaurant Amalfi, Las Vegas!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour 20 minutes


2 medium size eggplants

1 cup Ricotta cheese

1/2 cup Mascarpone cheese

1/2 cup grated Parmesan cheese

1/4 cup shaved parmesan cheese

3/4 cup of Sicilian Castelvetrano pitted olives, halved

4 cloves garlic, pressed (divided)

1/4 cup minced chives

1/4 cup green onions, chopped

1/2 cup Italian parsley, chopped

zest of 1 lemon

1/2 cup olive oil + drizzle



Serve with a toasted Focaccia or toast points.

Cooking Tools

Sheet tray

2 small mixing bowls


Preheat oven 350. Degrees F.  Pierce eggplants with a fork around 7 times and coat with olive oil and place on sheet pan and bake for 1 hour and 20 minutes.  While the eggplant is baking, prepare the cheese mixture in one of the mixing bowls by adding; Ricotta cheese, mascarpone, grated Parmesan, 2 cloves of pressed garlic, salt and pepper to taste.  Whip until the cheeses are whipped together. In another mixing bowl, prepare the olive topping.  Place, olive oil, olives, 2 garlic pressed, chives, green onion, parsley, lemon zest, salt and pepper, mix well. Once eggplant is done, remove from sheet pan and place on a serving platter and split open like a baked potato.  Use a fork and fluff up the cooked eggplant, sprinkle with Parmesan cheese, evenly dollop the cheese mixture between the the two eggplants, top with the olive mixture and garnish with Parmesan shavings.  Serve with bread of choice

Serves 4

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