Hey Everyone!! :-)
This is an easy way to make a version of eggplant parmesan when it's too hot to turn the oven on. Enjoy! :-)
Ingredients:
1 eggplant cut into rounds
2 tomatoes sliced
1/2 cup fresh basil chopped
2 cloves garlic minced fine
1lb mozzarella sliced
2 tbsp parmesan grated
1/2 cup olive oil
2 tbsp butter
Salt and pepper to taste
In a bowl, whisk together half the olive oil, the parmesan, basil, garlic, and salt and pepper. Blot the rounds of eggplant dry with a paper towel and dip them into the olive oil mixture, coating both sides. In a skillet, add the remaining olive oil and butter and heat until the butter melts. Place the eggplant rounds in the skillet and cook until browned on one side. Turn the rounds over and place a tomato slice on top of each round. Brush the remaining olive oil mixture over the tomato slices and place a slice of mozzarella on top of each tomato slice. Tent a piece of aluminum foil over the pan and cook until the second side of the eggplant rounds are browned and the mozzarella is melted. Serve warm or chilled with a side of crusty bread.
Buon appetito!
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