Roasted eggplant Parmesan

Eggplant is a wonderful veggie. It’s even better with fresh mozzarella and Parmesan. This is a lighter version of eggplant Parmesan:

  • 1 medium eggplant
  • 4 ounces fresh mozzarella
  • 2 ripe tomatoes
  • 1/4 cup fresh grated Parmesan
  • olive oil
  • Salt and pepper
  • Dried basil

Preheat oven to 350 degrees.

Slice the eggplant into 1/4 inch slices. Lay eggplant on an oiled baking sheet and season with salt and pepper. Slice the tomatoes and mozzarella and layer on top of the eggplant. Grate the Parmesan sprinkle over the top. Sprinkle more salt and pepper and then add some dry basil for more seasoning.

Place in the oven and cook for about fifteen minutes.

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