Saturday, February 20, 2010

Eggplant, tomato and cheese

Another super easy recipe!   This can be served as an appetizer, a side dish or pair it up with something else to turn it into the main course!  In the summer you can grow the 2 main ingredients in your own backyard.

1 whole eggplant
tomatoes (fresh or canned)
Italian Seasoning
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.


  1. Oh I just love egg plant this is so simple.. Thanks for sharing.

  2. Never had eggplant but it sounds good in this recipe


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