Mediterranean Eggplant Provolone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups finely chopped plum tomatoes (about 4) |
2/3 cup chopped fresh parsley |
1 1/2 tablespoons chopped fresh basil, divided |
2 tablespoons capers, drained |
1 tablespoon balsamic vinegar |
1/8 teaspoon salt |
8 eggplant slices, cut diagonally into 1/2-inch slices (about 2 medium) |
cooking spray |
4 (1.5-ounce) slices provolone cheese |
Directions:
1. Preheat oven to 450°.
2. Combine tomato, parsley, 1 tablespoon basil, capers, vinegar, and salt in a bowl; set aside.
3. Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Bake at 450° for 10 minutes; turn. Bake 2 more minutes or until almost tender. Sprinkle with 1/2 tablespoon basil.
4. Cut each cheese slice in half; place one cheese slice half on each eggplant slice. Bake 1 minute or until cheese melts. Remove from baking dish with a wide spatula. Place on individual plates; spoon 3/4 cup tomato mixture over each serving.
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