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!