Halve the eggplants lengthwise, leaving the stems attached. Brush the cut sides of the eggplants with 1 tablespoon of the oil and set them in a large baking dish, cut side up. Season with salt and pepper and bake for 40 minutes at 400° or until tender; brush with 1 tablespoon of oil after 20 minutes.
Meanwhile, heat 1 tablespoon of the oil in a saucepan. Add the garlic and cook over medium heat until golden. Add the tomato sauce and cook over medium-low heat, stirring occasionally until thickened, about 20 minutes.
In a small bowl, toss the cheese with the bread crumbs and the remaining 1 tablespoon of oil. Spoon the tomato sauce over the eggplants, sprinkle with the crumb mixture, and bake until the cheese melts, about 10 minutes. Transfer the eggplants to plates and garnish with anchovies.
Serves 4 as tapas, 2 as a main meal.
* Original recipe called for a Basque smoked sheep's milk cheese called Idiazábal and said Gouda would be a good alternative.
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