INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW

1 EGGPLANT, CUT IN ROUND SLICES, ABOUT 1 INCH THICK

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EXTRA VIRGIN OLIVE OIL, AS NEEDED

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SALT AND PEPPER TO TASTE

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1/2 POUND CHERRY TOMATOES, HALVED

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1 FRESH MOZZARELLA CHEESE, CUBED

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4 TBLSPOONS BREAD CUMBS MADE WITH CHOPPED ITALIAN BREAD

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4 TBLSPOONS FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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BASIL LEAVES, CUT

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1 FINELY CHOPPED GARLIC CLOVE

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RECIPE

HEAT OVEN AT 450°F

COAT THE BAKING PAN WITH PARCHMENT PAPER. PLACE THE EGGPLANT SLICES ON THE BAKING PAN, DRIZZLE WITH OLIVE OIL AND SALT ON BOTH SIDES. PUT IN PRE-HEATED OVEN

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IN A LARGE BOWL PLACE THE CHERRY TOMATOES, MOZZARELLA CHEESE, BREAD CRUMBS, BASIL, GARLIC, SALT, PEPPER, OLIVE OIL. USING A SPOON MIX ALL INGREDIENTS WELL. SET A SIDE.

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TAKE THE EGGPLANT OUT THE OVEN WHEN IT IS STARTING TO BROWN. USING A METAL SPATULA, FLIP THE EGGPLANT AND PLACE IT IN THE OVEN AGAIN UNTIL COOKED

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TAKE THE EGGPLANT OUT OF THE OVEN AND ADD THE MOZZARELLA AND TOMATO MIXTURE OVER THE EGGPLANT, PLCE THEM IN THE OVEN UNTIL THE MOZZARELLA STARTS TO MELT

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GARNISH WITH GRATED PARMIGIANO REGGIANO AND A BASIL LEAF. SERVE WARM AS AN APPETIZER OR AS A SIDE DISH, ENJOY E BUON APPETITO!!

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