Friday, July 15, 2011
I just harvested the first eggplant from our vegetable garden. This is a great way to use up these creamy, hearty vegetables. And, the only thing better than fresh mozzarella is melted fresh mozzarella!
1 Large eggplant, sliced 1/2-inch thick
2 Tablespoons olive oil
Salt and FGP
1-2 cups of your favorite pizza sauce, we use Trader Joe's or homemade
1 Log, about 12 slices, fresh mozzarella
Preheat oven to 400 degrees. Line baking sheet with foil, place eggplant slices in a single layer on foil. Drizzle eggplant with olive oil and sprinkle with salt and pepper, flip and repeat on the other side. Spoon about 1 tablespoon of pizza sauce on eggplant, top with mozzarella slices and bake in oven until cheese begins to bubble, about 20 minutes. Serve hot over sliced of toasted baguette rubbed with raw garlic or a bowl of steaming pasta tossed with lemon juice and olive oil, or just on their own with a fork!!
Serves 6, as a first course.