Baked Eggplant Rounds with Tomato and Mozzarella

by jennifer on March 12, 2011

By our neighbor Bill

This recipe is so easy and makes a fabulous side dish or appetizer.

  • 1 medium eggplant
  • 2 medium slicing tomatoes
  • 1 cup grated mozzarella
  • 1/3 cup shredded parmesan
  1. Slice eggplant into ¼  inch rounds. Brush with olive oil and bake at 400 for about 7 minutes until soft, but not all the way cooked.
  2. Remove from oven and sprinkle the tops with mozzarella  and parmesan.
  3. Return to oven and bake another 7 minutes or until cheese is melted and browning slightly.
  4. Slice tomatoes to ¼ inch thick rounds.
  5. Serve each eggplant round with a slice of tomato on top.
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