Ratatouille, Grilled and Simmered by Kate in the Kitchen
Grilled Eggplant Parmesan by Stephanie Meyer
Eggplant with Yogurt Sauce by Stephanie Meyer
Eggplant Caviar by David Lebovitz
Sapsucker Farms Original Eggplant Recipe
Note: I have no idea about the measurements, so you’re on your own there.
Tomatoes – about 4 to 6 medium sized
Basil – chopped (optional)
Garlic – minced, as much as you want
Mozzarella cheese – the more the better
Preheat oven to 400-degrees. Grate the tomatoes (yes… I said grate them, you know, use one of those things you use to grate cheese? only use it for the tomatoes here) to create a kind of tomato slush. Peel the eggplant and slice 1/2″ thick. Place eggplant slices in a baking pan and sprinkle with salt, and top each slice with some fresh, chopped basil, Add as much minced garlic as you want, and drizzle olive oil over the slices. Then pour the tomato slush over it all. Bake for about 30 to 40 minutes or until the eggplant is tender. Add cheese on top, then broil for a few minutes until the cheese is melted and lightly browned. When it’s done, do a happy dance and enjoy.