Dinner that could NOT be easier.
Ingredients:
- 1 to 2 purple eggplant (depending on how many you are feeding)
*for the two of us we use just one*
- Basil pesto (look out for sodium)
- Fresh ball of mozzarella, thinly sliced
- GF breadcrumbs
- EVOO
- 4 tbsp tomato paste
- 1 can of diced tomatoes, drained (no salt added)
- Basil, Oregano, Salt and Pepper
Directions:
- Wash eggplant and thinly slice. DRY.
- In a small bowl combine 4 tbsp of tomato paste with 1 can of diced tomatoes (drained and washed). Mix together and add in 2 tbsp of olive oil with 1 tbsp of water to break up thickenss of paste. Forming your sauce. Garnish with garlic, salt, pepper, oregano!
- Place the eggplant in a circle on skillet (not on stove yet). Drizzle a little EVOO on top (to brown)
- Add a small spoonful of pesto on top of each eggplant round and then top off with your sauce!
- Add sliced mozzarella on top of pesto, then sprinkle with breadcrumbs. Garnish with basil
- Preheat oven to 450 degrees
- Heat skillet on medium heat for about 5-10 minutes. Warming eggplant and starting to melt cheese!
- Once oven is preheated, place skillet in oven for an additional 10 minutes.
*make sure to check eggplant and cheese...so you don't burn it*
- For an additional 5 minutes BROIL the skillet, to crisp up everything!
*again checking to make sure we aren't burning your eggplant*
Serve with a little lemony arugula on the side. It's the perfect pairing!
& MANGIA, xo
Comentarios