Eggplant, tomato, and cheese anyone?
This is mozzarella but there are a thousand cheeses you can use, including vegan cheese for my lactose intolerant friends. I've not tried it with anything other than mozzarella but now that I'm typing this I'm wondering why I have not.
Anyway, onto the food! This is super easy.
I bought fresh eggplant and the last of the season's tomatoes at the fruit stand the end of last week. I'm lucky enough to live in a well stocked fresh fruit and vegetable area but I know not everyone can drive on down to the local stand.
Wash and cut the eggplant and tomatoes into medium slices. I say medium, but it's all relative to what you want. And my slices grow thicker by the end of my cutting...
Place the eggplant on a baking tray. I use parchment paper for it to cut down on the baking tray cleaning. (I use If You Care unbleached, chlorine free parchment paper that is FSC®-certified FSC is Forest Stewardship Council.)
350℉ for 15 minutes, then flip and bake for another 6-10 minutes depending on how thick the slices are.
Top with tomato and cheese until cheese melts
Doesn't it look delicious?
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