Italian baked eggplant with gorgonzola, pear, and walnuts

Preheat the oven to 200 °C and line a baking sheet with baking paper. Wash the eggplants, cut off their stems, and slice them lengthwise into slices about 1.5–2 cm thick. Lightly score the cut surface of the slices in a crosshatch pattern with a sharp knife.

Place the eggplant slices on the baking sheet, season with fine salt, and brush both sides generously with extra virgin olive oil. Put them in the oven for about 20–25 minutes until nicely golden brown and tender.

While the eggplant is baking, wash and core the pears, then slice them into thin wedges. Roughly chop the walnuts, and crumble the gorgonzola cheese into smaller pieces.