“Wonderful as a side dish or a light lunch.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat over to 375 degrees. Brush baking sheet with a little oil. Trim the Eggplant and cut it lenghtways into four slices about 1/4 inch thick. Arrange the sliced eggplant in the baking sheet. Brush the eggplant with oil and season with salt and pepper. Arrange about 3 or 4 slices of tomato on top of each eggplant slice, overlapping them slightly, if necessary. Sprinkle with some of the shredded basil. Top with the cheese. Brush with more oil. Bake for 15 minutes, or until the eggplant is tender and the cheese is bubbling. Let cool and serve.

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