I have never been much of a gardener. Thankfully I know many others who are (and know a great farm stand), so we have had plenty of fresh produce this summer. One thing that we’ve seen a lot is eggplant. When I see eggplant, the only thing I can think of is usually eggplant parmesan. So I decided that I really needed to come up with an eggplant alternative. This recipe came from one night when we were out of bread crumbs. It’s also a good alternative when you are in the mood for pizza, but without the dough and with extra veggies instead.

Start by cutting the eggplant into thin round slices (with the skin on). Then sprinkle each side with a bit of basil and garlic salt.


Then sear each of the slices in a pan with a bit of

imageOnce the slices are seared, place them on a baking sheet. Cover each slice in sauce and then shredded mozzarella.


Bake for about 20 minutes at 350*, cook until the cheese is melted and the eggplant is tender.



Categories: Cooking

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