Baked Eggplant Rounds with Tomato and Basil

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Baked Eggplant Rounds with Tomato and Basil

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound eggplant -- (about 1 to 1 1/4 pounds), peeled and sliced

into 1/2-inch thick rounds

2 tablespoons extra-virgin olive oil with 1 clove minced

or pressed garlic

Salt and freshly ground pepper

18 large basil leaves -- (about)

2 large tomatoes -- cored and cut into 1/4-inch thick slices or

about 1 cup tomato sauce

1 1/2 cups grated part-skim mozzarella -- (about)

1/4 cup shredded basil leaves -- (about)

 

These rounds are a good way to get your kids to eat eggplant. Rather like little

Pizzas, they employ eggplant in place of crust. If you have summerripe tomatoes,

slice them thin and use them for this quick and easy preparation. For an equally

tasty dish, leftover tomato sauce can be used when tomatoes aren't in season.

 

MAKES ABOUT 15 TO 18 SLICES; SERVES 4 TO 6

 

Preheat oven to 375F (190C). Lightly brush a baking sheet with olive oil. Place

the eggplant slices on the baking sheet and brush them with the garlic oil.

 

Roast the slices in a preheated oven for about 12 minutes. Turn, brush with the

remaining garlic oil, and roast for 5 minutes more.

 

Remove the eggplant slices from the oven and season with salt and pepper. Place

a large basil leaf on top of each slice. Then layer on a slice of tomato

seasoned with a little salt and pepper, or a generous tablespoon (15 ml) of

sauce to cover. Evenly sprinkle with grated mozzarella. Return the slices to the

oven and roast for about 8 minutes more. They're done if the eggplant feels soft

when pierced with a fork and the cheese is melted and just starting to turn

golden.

 

Remove from the oven. Garnish with the shredded basil and serve immediately.

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

 

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Per Serving (excluding unknown items): 37 Calories; trace Fat (7.6% calories

from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 1 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0