1 eggplant sliced into rounds (these were about 1/4 inch thick )
4 tbsp tomato sauce
2-3 tbsp grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
3-4 grape tomatoes sliced
3-4 jalapeños chopped
Fresh (or dried) basil, thyme and oregano chopped
Slice eggplant and let rest on paper towel. Sprinkle some sea salt on both sides of the rounds and let rest for about 5 minutes. Rinse off the salt and pat dry. Place on baking dish. Spoon on tomato sauce and spread. Sprinkle with herbs and Parmesan cheese. Top with mozzarella cheese, sliced tomatoes and jalapeños. Sprinkle more herbs and Parmesan cheese. Broil in oven for 10 minutes – keep an eye on them so they do not burn. Remove and enjoy!! .
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