Cut the eggplants lengthwise into half-inch ... In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves.
Cut off calyx from eggplant, cut in half lengthwise and sprinkle with salt. So that they retain color, place eggplants in steamer skin-side down and steam for about 12 minutes. Cool. Pat dry ...
Cut 4 slits into each eggplant and slide ½ clove garlic into ... Generously spoon ezme over each half and top with dollops of whipped yogurt. Finish with a sprinkle of Aleppo pepper and sumac ...