She {hearts} Baked Eggplant

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I’m sharing another recipe I should make more often… and coincidentally, I got this one from a friend too, years ago. Although, I wanna say I made this one up, since I never asked her exactly how she made it. I just told her it was delish and then I made it how I thought it was prepared.  Mine turned out a tad different than hers, but still the same great combination of flavors.

This is one of those dishes that’s perfect for a party! You serve it at room temp or chilled, so that’s one dish that can already be made and ready before your guests arrive.

Don’t ya just love eating yummy food with good friends? It’s my favorite kind of gathering…everyone’s in the kitchen while food is being prepared, drinks are being made and stories are being shared. Lots of laughing…some of the best nights ever!

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 I love eggplant! But it’s not a common veggie people eat. Today at the grocery store the woman working behind the register had to ask me what she was about to ring-up…She looks at me puzzled and says “What’s this?” I reply “Eggplant.”  “Ahhhh,” she goes, “never had that.” She must have been in her forties. Don’t let that be you:) You’ve gotta try it, if you haven’t yet.

Not only is it so versatile (I add it to spaghetti sauce) and quite delish, it’s really good for you. Has a ton of health benefits, from being fiber rich, to having loads of vitamins, minerals and antioxidants. Oh and fun fact: Eggplant was introduced to the United States by Thomas Jefferson, our third president.  Apparently he loved exotic plants. But eggplant was considered “ornament” until  it was deemed safe to eat by other cultures who had been using eggplant in their cuisine for many decades.

Ingredients

1/4 cup olive oil

1 eggplant washed and sliced 1/8 inch thick, lengthwise

Sliced Mozzarella cheese (Provolone or Muenster would be good too)

Sliced tomatoes (1-2 depending on how thick you slice them)

sea salt & pepper (optional)

Parmesan cheese

Directions

Wash and dry eggplant. Cut-off top and bottom , leaving skin on. Then, slice eggplant fairly thin lengthwise. Place on foil-lined cookie sheet. Using basting brush, cover top and bottom lightly with olive oil. Sprinkle lightly with sea salt to taste.  Bake in oven for 10 min on 350. Then remove from oven and top with sliced tomato and cheese. End with Parmesan and pepper to taste. Bake again, on 350 for another 10-15 min. Watch carefully. You don’t want the cheese to burn or the veggies to get too soft. Let cool and serve room temperature or refrigerate and serve chilled, preferably with a nice glass of Riesling. :)

Hope you enjoy!

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Elisabeth

Elisabeth of In Sight of Balance is a full-time mommy to three blessings, Gwyneth, Gregory, and Gibson. She’s a certified Yoga instructor who loves encouraging others to reach their fitness goals. Her passions and hobbies include breastfeeding, natural child-birth, photography, cooking, thrifting, clothing-swaps, designing jewelry, painting and dancing with her hubby. She’s a proud Texan who loves Jesus, a girlie-girl who enjoys fashion and a firm believer in finding deals and creating her own look. She blogs to stay inspired and to encourage others to live life to the fullest and be happy. Read articles by Elizabeth →

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About

Elisabeth of In Sight of Balance is a full-time mommy to three blessings, Gwyneth, Gregory, and Gibson. She’s a certified Yoga instructor who loves encouraging others to reach their fitness goals. Her passions and hobbies include breastfeeding, natural child-birth, photography, cooking, thrifting, clothing-swaps, designing jewelry, painting and dancing with her hubby. She’s a proud Texan who loves Jesus, a girlie-girl who enjoys fashion and a firm believer in finding deals and creating her own look. She blogs to stay inspired and to encourage others to live life to the fullest and be happy. Read articles by Elizabeth →

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