Wednesday, April 10, 2013

Eggplant Mozzarella Baguette

Yield: 4 servings

  • 1 eggplant, sliced
  • 1 baguette, halved
  • 420 g tomato sauce
  • 250 g mozzarella, sliced
  • 3/4 cup loose basil leaves
  • dry garlic
  • Salt and pepper
  1. Pre-heat oven to 200 C° (390° F). Drizzle eggplant slices with oil and season with salt, pepper and dry garlic; place over a baking sheet and bake until lightly brown. Flip and bake for 3 more minutes. Remove from oven
  2. Cut baguettes in two (you should have 4 halves) and spread tomato sauce on top evenly. Lay eggplant slices over tomato sauce, then mozarella and season with salt and pepper. Place over baking sheet and bake for 6-7 minutes or until cheese is melted.
  3. Put basil leaves on top and serve immediately