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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Hereâs a memorable take on an all-time classic. Maxine Petersohn tops eggplant slices with chopped tomatoes, fresh basil and cheese before broiling them. My family thoroughly enjoys them, she pens from Cortez, Florida. Ingredients:
1 medium eggplant, peeled and cut into 1/4-inch slices |
1/2 teaspoon salt |
3 medium tomatoes, seeded and chopped |
2 tablespoons minced fresh basil |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 tablespoons shredded parmesan cheese |
Directions:
1. Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted. Yield: 8 servings.
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