11 October 2008

Before going into the oven.


A part of our Girls' Night In dinner.
Eggplant Tomato Bake
Ingredients:
1 eggplant, sliced into ½ inch rounds
1 tomato, sliced
¼ cup grated parmesan cheese

Directions:
Preheat oven to 400°.

Spray a cookie sheet with non-stick spray. Arrange eggplant rounds on the cookie sheet and sprinkle parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with parmesan cheese.

Bake for 10 to 15 minutes.
We tried an addition to this recipe. We added a leaf of spinach to each one, underneath the tomato. We thought it would wilt down and be yummy. Nope, it didn't wilt down. It just got crispy around the edges like dry leaves in the fall. Not good eats! Again, maybe because it wasn't baby spinach? I don't know. Also, we got a ball of mozzarella cheese, sliced it, and put a slice on each piece. That part turned out well.

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