The other week I was at a farmer's market type grocery store and they had some great looking eggplants on sale for 99 cents a pound. I decided spur of the moment to pick a small one up for my husband and I to have for dinner that night.
I had no idea what I wanted to do with it and then I remembered I still had half a can of diced tomatoes left from another recipe I made a few days prior. An idea started to form.
I sliced up the eggplant into rounds and lightly salted it. Then I put the diced tomatoes in a bowl and mixed in some garlic, crushed red pepper and Italian seasoning.
Then I lightly grilled the eggplant to soften the slices and began to construct my slices with cheese and tomato.
The result was delicious! It was very eggplant Parmesan-like but not quite. My husband and I really enjoyed this quick and easy dinner. My only regret was that I didn't make enough to freeze for after the baby comes.
Oh well, it was easy enough to make that I think we can get by!
This was my own "recipe" so I don't have exact measurements for the recipe below. Use ingredients to taste.
Ingredients:
Eggplant
Diced tomatoes
garlic powder
crushed red pepper
Italian seasoning
Parmesan cheese
Mozzarella cheese
Directions:
Slice eggplant into round circles and lightly salt each slice. Let sit for about 5-10 minutes.
Meanwhile, mixed diced tomatoes in a bowl with the garlic, crushed red pepper and Italian seasoning. Set aside.
Fire up a grill pan on the stovetop and pour a tablespoon of olive oil on it. Lightly grill the eggplant slices until slightly tender.
Top each eggplant slice with shaved Parmesan cheese, tomato mixture and a few strands of mozzarella cheese.
Bake for about 10-15 minutes (or until cheese is melted and slightly golden) at 350 degrees F.
Serve hot and enjoy!!
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