Three of my favorite ingredients...eggplant, tomatoes and FRESH mozzarella cheese (buffalo mozzarella is even better if you can find it). My Italian Aunt Carla taught me this recipe...and while hers ALWAYS seems to taste better, mine are still pretty good. The below is a picture of basically eggplant bruschetta. Give it a try!
On a cooking sheet, place eggplant sliced horizontally
Cover in olive oil and sea salt
Place chopped up tomatoes on top (cherry tomatoes are best)
Throw them in the oven at 350-400 degrees for about 7-10 minutes
Take the cooking sheet out and throw on the fresh mozzarella (use the kind that is the shape of a ball(s) that comes in the water) and some fresh basil
Throw back in the oven for a few minutes so the cheese can melt
ENJOY!!!
Gosh, You two are so cute!
ReplyDeleteYou are so sweet Karen!
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