This was originally a side-dish recipe, but I like it as a vegetarian meal served next to sautéed greens or a mixed green salad.
Ingredients
- 1 Large Eggplant, sliced about 1/2 to 3/4 inch
- 3 Roma tomatoes, sliced 3/4 inch thick rounds
- 3 TBSP olive oil
- 1 TBSP Balsamic vinegar
- 1 Tsp dried oregano
- 1/2 Tsp Sea salt and black pepper
- 1/2 Cup Shredded mozzarella cheese
- 1/4 Cup Fresh Basil leaves
Servings: People
Instructions
- Preheat oven to 425F. Mix oil, vinegar, oregano, salt and pepper in a small bowl.
- Spread eggplant and tomatoes in a single layer on a rimmed parchment-lined sheet. Brush with oil and vinegar mixture.
- Bake until eggplant is tender, about 15 minutes.
- Preheat broiler; arrange rack about 6 inches from top heat source. Stack tomato slice on top of eggplant slice, sprinkle with mozzarella. Broil until cheese melts, about 1 minute. Sprinkle with fresh basil leaves.
Recipe Notes
Adapted from Clean Eating
Share this Recipe
Powered byWP Ultimate Recipe