If you cannot find eggplants of that size, substitute 2 larger (about ¾ pound each) eggplants. Cut off the stems and cut the eggplants in half crosswise before cutting them into 1-inch wedges.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400° F. Wash the eggplants, cut off the stems, then cut the eggplants in half lengthwise. Cut each half into two or three wedges, depending on size of eggplant. (The eggplant wedges should be no more than 1 inch at their widest.)
Step 2
Toss the Pecorino, bread crumbs, 2 tablespoons of the olive oil, the parsley, capers, and oregano together in a small bowl until the crumbs are evenly moistened with the oil. Toss the eggplant wedges with the remaining 4 tablespoons olive oil in a separate bowl, season them with salt and pepper, and toss again. Lay the eggplant, cut side up, in a 15 × 11–inch baking dish (or other dish into which they fit comfortably in a single layer). Sprinkle the vinegar over the eggplant, cover the dish with aluminum foil, and bake until softened and lightly browned, about 25 minutes.
Step 3
Remove the foil from the baking dish and bake the eggplant uncovered until it is tender and lightly browned, about 10 minutes.
Step 4
Top the eggplant wedges with the seasoned bread crumbs, dividing them evenly. Bake until the eggplant is tender and topping is deep golden brown, about 25 minutes. Let it cool in the baking dish, and serve warm or at room temperature.
