Eggplant Fans

Step 1: Prepare the Eggplants

1. Wash and dry eggplants.
2. Slice each eggplant lengthwise into 5–7 thin sections without cutting all the way through, leaving about ½ inch uncut at the stem so the eggplant stays together like a fan.
3. Gently fan out the slices.

Step 2: Season

1. Mix olive oil with minced garlic, Italian herbs, salt, and pepper.
2. Brush this mixture between each slice and on the outside of the eggplant.

Step 3: Add the Fillings

• Layer tomato halves, zucchini slices, and onion between the eggplant “fan” slices.
• Sprinkle mozzarella or feta between some of the layers for melty goodness.

Step 4: Roast

1. Preheat oven to 375°F (190°C).
2. Place eggplants on a parchment-lined baking sheet.
3. Roast for 35–45 minutes, or until eggplant is soft and caramelized, and cheese is golden and bubbling.
4. During the last 10 minutes, sprinkle with Parmesan.

Step 5: Serve

• Garnish with fresh basil or parsley.
• Serve hot as a main dish with rice, couscous, or pasta, or as a side to grilled meats or fish.

Tips & Variations:

• Mediterranean Twist: Add sliced black olives, sun-dried tomatoes, and crumbled feta.
• Cheesy Delight: Mix ricotta and spinach to stuff between slices.
• Vegan Option: Skip cheese and drizzle with tahini or balsamic glaze after baking.