rediscovering the eggplant

Eggplants were never my thing. A few too many experiences with sponge-like failures kept me away from them for most of my life. But, in the past weeks, several eggplants have showed up in our local CSA box and I have given them another try. Marcus and I made up this simple recipe, which makes an easy appetizer or a full meal when served over pasta.

1 eggplant, in 1/4-inch thick slices
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tomato, in thin slices
Parmesan cheese, grated or in thin slices
salt and pepper

Preheat the oven to 400° F. In a small bowl, combine the olive oil and minced garlic. Brush onto one side of the eggplant. Add the tomatoes, then the salt and pepper. Spread the Parmesan cheese on top. Place directly on the oven rack, bake for 8-10 minutes. Enjoy!

2 responses to “rediscovering the eggplant

  1. Eggplant can be weird to me too but those look tasty and I bet they would be really yummy grilled as well!

    • With the temperature so high, it’s almost roasting the eggplant, but I would definitely love to try these on a grill when the weather turns warmer. Someday!

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