Baked Eggplant with Asiago, Tomato and Basil
12 ounces eggplant slender
Trim stem from eggplant. Halve lengthwise. Slice hatchmarks into the pulp. Place eggplant on a rack. Sprinkle with a little salt. Let stand for 30 minutes. Use paper toweling to blot water that rises to the surface of each eggplant.
2 teaspoons extra virgin olive oil
freshly ground black pepper
salt substitute or spice blend
3 ripe roma tomatoes or more
fresh basil sliced into ribbons
1 teaspoon pesto sauce
1/2 teaspoon balsamic vinegar
2 ounces asiago cheese thinly sliced
2 1-ounce slices Italian sour dough bread
Preheat oven to 400F. Brush cut side of each eggplant with olive oil. Place on baking sheet. Bake in preheated 400F oven for 20 to 30 minutes or until just tender. Remove from oven.
Cut the tomatoes into slices (lengthwise or crosswise) about 1/2-inch thick. Arrange tomatoes on each eggplant half. Toss basil with the pesto sauce and vinegar. Distribute on top of the tomatoes.
Top with thinly sliced asiago cheese.
Bake at 400F for 8 minutes or until the cheese has melted into the eggplant.
Serve with toasted bread (optional) and a pasta salad.
Yum yum! I modified it slightly by slathering basil over the cooked eggplant and then topped it with sliced asiago cheese. Delish!!
Jenny, Victoria BC Canada
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