Tuesday, March 27, 2012

Eggplant, Tomato & Parmesan Slices!

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.


Diced tomatoes
garlic powder
crushed red pepper
Italian seasoning
Parmesan cheese
Mozzarella cheese


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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