‘Tuscan’ Eggplant

I finally found an Eggplant Recipe that was a winner in our household.  While driving to work one day listening to the radio – someone was relating to a dish that he had eaten on a recent trip to Italy.  He described it, I did my best to replicate it – and we have enjoyed this many times already this summer.

Eggplant, Olive Oil, several leaves of fresh basil, 3-4 fresh Roma tomatoes, 1 1/2 cups shredded mozerella cheese

Peel the eggplant and slice in thicker slices – 1/2 to 3/4 of an inch.  Brush with olive oil and then grill them about 3 minutes on each side – just to get the “grill” marks on the slices.  Place in a glass baking dish and bake at 350 degrees until done – about 20-25 minutes.  

Meanwhile – seed several Roma tomatoes and finely dice.  Finely chop fresh basil and place in a small dish along with the tomatoes.  Toss the tomatoes and basil with a tablespoon of olive oil. 

Once the eggplant is done, sprinkle the mozerella cheese over the top and return to oven just until the cheese has melted.  Sprinkle with the tomato mixture and serve!