EGGPLANT TOMATO AND FETA BAKE

EGGPLANT TOMATO AND FETA BAKE image

Yield 2 servings

Number Of Ingredients 10

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1 small eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
1/4 cup Feta cheese
1 TBS basil
1 tsp parsley
1 tsp chive
2 TBP pine nuts (optional)
olive oil
balsamic vinegar
sald and pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C). Sprinkle slices of eggplant w salt and let sweat for 30min. Rinse and pat dry. Saute pine nuts in a non stick saute pan on medium heat until fragrant and golden. Remove from heat. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet. Layer one slice of tomato on top of each eggplant round. Season with salt and pepper, sprinkle with herbs - parsley, basil, chilve. Drizzle each round w a little olive oil and balsamic vinegar. Divide cheese evenly on each round, top w a few toasted pine nuts if using. Bake for 15-25 min or until cooked through. Note: You can use any cheese you like or have on hand. Mix things up w different herbs to bring out different flavors.