Thursday, July 30, 2009
Quick and easy eggplant dinner
I enjoy this recipe year round. Slice an eggplant crosswise (in circles) about 1/4 to 1/2 inch thick. Brush each slice with olive oil. Place a slice of fresh tomato on top. Sprinkle with salt. Top with shredded mozzarella and basil. Bake in a 350 oven on a cookie sheet until the cheese begins to bubble, about 5 to 7 minutes. That's it! These are really good.