As I said yesterday, I am very excited to try out some new recipes with my fresh tomatoes. My friends went out of town this weekend and left me some of their veggies they thought might go bad on their trip, including a delicious looking eggplant. I decided to try to make something that included both ingredients, and it’s a success! I originally found the recipe at Laylita and modified it slightly. Next time I make this will probably be for several people instead of on a lazy Sunday afternoon for myself! I think it would also be good with fresh mozzarella!
- 1 eggplant
- 2 tomatoes
- 2-3 Tbs. olive oil
- salt and pepper
- 1/2 cup Parmesan
- 4 Tbs. mayo
- 2 cloves garlic
- 3 fresh basil leaves, or 1-2 Tbs. dried basil
Slice eggplant and coat with olive oil. Add light salt and pepper to taste. Bake eggplant in oven at 350 for 20-30 minutes. Halfway through baking, flip. After eggplant is done, slice tomato and top each eggplant slice with tomato.
For the creamy topping, place garlic in a food processor. Add basil and continue to chop. I added a drop of olive oil so the fresh basil would chop into smaller pieces. Add mayo and Parmesan and continue to mix. Place a dollop of the mayo mixture on top of each eggplant/tomato stack. Top with more salt and pepper! Garnish with fresh basil leaves.