EGGPLANT STACKERS
Saw this on "Cook Yourself Thin", and gave it a try tonight my way, well with the stuff I had on hand. I love eggplant, so if you like eggplant you will like this. Good as a starter or main dish. Looks like you really know what you are doing in the kitchen. I can't wait till my new herb gardens grows to throw some fresh chopped bazil on top.
Provided by JBs Girl
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350.
- Heat small amout of olive oil in skillet with grilling marks or normal skillet on medium heat.
- Wash and slice eggplant with skin on about 1/2 inch thick.
- Mix together oil, vinegar, and spices in a small bowl.
- Brush both sides of eggplant with mixture.
- Place sliced eggplant in skillet and cook about 3 min per side.
- After eggplant is cooked place on baking sheet sprayed with non stick spray.
- Take one side and put 1 TBSP of diced tomatoes and 1 slice mozzarella cheese then place other eggplant slice on top.
- Bake for about 20 minutes.
- This will make four stackers depending on eggplant size.
- I do use foil and spray it since some of the cheese will melt out.
Nutrition Facts : Calories 414.6, Fat 27.3, SaturatedFat 9.6, Cholesterol 45.7, Sodium 1090, Carbohydrate 29.8, Fiber 12.2, Sugar 14.5, Protein 17.2
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