Sunday, December 28, 2008

Eggplant Appetizer

•6 – ¼” slices of eggplant
•1 teaspoon olive oil
•6 – ¼” slices tomato
•2oz shredded mozzarella
•Black pepper

Place eggplant slices in a single layer on a cookie sheet. Lightly brush slices with olive oil. Broil until eggplant is brown. Flip over, brush with oil and brown. Top each slice with a slice of tomato and broil for another minute. Divide cheese between slices, add basil and pepper, broil until cheese is melted and golden brown.

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