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!
EGGPLANT MELTS
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.
©SweatBread
4 comments:
This looks sooooooo yummy! We've been harvesting all our tiny eggplants and putting them in stir fry dishes. I'm hoping next year we can grow some of the bigger ones. I'll have to pick up an eggplant from the store & try this. Thanks for sharing all your yummy recipes :)
My husband is convinced he doesn't like eggplant so I wasn't allowed to grow any in our garden. I'm convinced that I can convince him to like it! This may just be the recipe to do so.
what does FGP stand for?
FGP = fresh ground pepper
Post a Comment