1 whole eggplant
tomatoes (fresh or canned)
1-2 cups of Mozzerella cheese
1. Slice eggplant into "rings" and line baking dish with them
2. Sprinkle with Italian Seasoning
3. Cover with tomatoes
4. Top with Mozzerella cheese
5. Bake at 350 for 15-20 minutes
(15 min. gives the eggplant a softer texture, 20 minutes makes it a little firmer/crisper)
6. Cut up and enjoy!
The hubby gives it a 3 1/2 spoons....his critique was to slice the eggplant thinner and to make it at the height of eggplant season and then it would be given higher spoons.