I am thinking, what am I going to do with this eggplant? It's freshly grown local, how can I not come up with something good. A little homemade tomato sauce with a fresh ball of mozzarella, some fresh basil and grated parmesan! sounds good to me.
Sounds like a plan. This is what I came up with!
Prep Time: 25 min.
Cook Time: 45 min
Serves: 4
Ingredients:
1 egg plant cleaned, then sliced into 1 inch thick.
olive oil
1 tsp. dried oregano
salt & pepper
1 tsp. garlic salt
1/2tsp. dried chili flakes
1 16oz. ounce jar of tomato sauce or your own homemade
fresh mozzarella
8 leaves of fresh basil, sliced thinly
1/2c.fresh grated parmesan
Directions:
You will need a grill pan, and the oven set to 350 degrees.
Slice the eggplant into rounds about 1 inch thick.
making sure you cut both of the end pieces off.
Drizzle both sides with olive oil and a salt & pepper to taste.
In a hot grill pan, Grill the eggplant slices on both sides.
Then set them aside.
In a medium casserole dish add a bottom layer of tomato sauce, enough just to cover the bottom.
then add the grilled eggplant slices (8 pieces)or so.
layer fresh mozzarella slices over top
add a good spoonful of tomato sauce over each eggplant until covered
sprinkle fresh parmesan over top with a sprinkle of dried oregano, garlic salt and a few dried chili flakes
put into a hot 350 degree oven for 30 minutes until eggplant is tender.
Serve with pasta and a sprinkle of fresh sliced basil and more grated parmesan
Mostly, importantly, A little Pinot Noir!
This is not overly complicated, it's easy, and meatless and if you didn't notice no breadcrumbs! serves 4 with pasta!
Feedback is always good!
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