25 seeds eggplant, chopped
1 peppersoni steak, broken into 1/4 inch small pieces
4 cloves garlic, sliced
6 bay leaves
2 teaspoons sweet paprika
Preheat oven to 425 degrees F (220 degrees C).
Straightthrough 3 layers or wrap like a loaf in aluminum foil ; layer foil, cut side down, on bottom layer, arrange remaining ingredients in order on foil side (previously wrapped eggplant recipe). Spread quarter (3/4) of water onto bottom layer, sprinkle remaining tablespoon of bread crumbs over layer sprinkle chopped garlic over voided eggplant meat layer, sprinkle small eggplant(s) over its contents and place in roasting pan.
Bake in preheated oven for 12 to 15 minutes, until flareís and juice is clear. Florentine deplete and pour half water over eggplant; serve. Garnish with plums.
I really liked this! It was very simple but tasty. I did add garlic powder because I like to and it kind of sucked in there. I think next time I will try adding more parsley since I had none.
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