Eggplant Fan With Tomato And Mozzarella
Ingredients
- 1 eggplant (large)
- 2 Tbs. Olive oil
- 2 tomatoes medium, cut into 1/2" thick slices
- mozzarella cheese shavings, about 14 cup
- 2 cloves garlic minced
- 5 basil leaves rough chopped, or 1 tsp. dried
- 1 tsp. dried oregano + other seasonings as desired
- salt and pepper to taste
- 1/4 cup dried breadcrumbs or panko
- freshly chopped parsley and/or chives to garnish optional
Instructions
- Cut the eggplant lengthwise (about 1/2 an inch thick) making sure each slice is still attached to the stem.
- Salt the inside of the eggplant generously (both sides of each slice) and place the eggplant in a colander. Let stand for about 1 hour (this removes the excess water in the eggplant).
- Rinse the eggplant under cold water to remove all of the salt. Pat dry each slice of the eggplant.
- Place the eggplant on a cookie sheet lined with parchment paper (fan it out as much as possible). Brush each slice with olive oil.
- In between each eggplant slice, insert tomato slices, mozzarella, garlic, basil, spices and bread crumbs.
- Bake in a preheated oven at 400 degrees F for one hour. Top with optional garnish and enjoy!