Wednesday, February 29, 2012

Mozzarella & Tomato Eggplant

Ingredients:
Yield: 4 Servings

  • 1 eggplant, in 1/4 in slices
  • 1 big tomato, chopped
  • 250 g mozzarella cheese
  • 1 tablespoon dry oregano
  • 1 tablespoon olive oil

  1. Preheat oven to 300º F (150º C). Drizzle eggplant slices with olive oil and season with salt and pepper;  cook them over a medium-high heat lightly oiled skillet, 4 minutes each side
  2. Place eggplant slices over a baking sheet, add chopped tomato over them and season with oregano and salt. Bake for 5 minutes or until cheese melts

3 comments :

  1. It looks so delicious! I can almost taste it :)

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  2. Oh my gosh that looks amazing! I'll be pinning this!

    ReplyDelete
  3. Those look delicious and healthy too.

    ReplyDelete