Stuffed Eggplant Slices

I love eggplant. A lot. I think for all the eggplant haters out there you just haven't had eggplant prepared correctly. Its really versatile. I think when I was younger the idea of eating something called "egg-plant" really tripped me. Now, I perhaps eat too much of it - if that were possible.

Tips for picking the best eggplant:

Make sure the skin of the eggplant is shiny - if the eggplant is overripe the skin will dull.

You want to be sure the eggplant feels rather heavy - if you see a HUGE eggplant and you pick it up and its light, try another one...that one baby is not for you. Also, don't always think bigger is better. The bigger ones are usually seedier and can be a little more bitter. The smaller immature ones are quite great!!

Depress the eggplant with your thumbs if it bounces back you've got a ripe eggplant.


Okay, enough is enough here's what you need to make this appetizer which could also be served as a meal for all you vegetarians out there:

Shopping List:

1 medium eggplant
1 cup of mozzarella cheese (grated)
1 tbsp chopped fresh basil, plus extra for garnish
1 14oz. can of chopped tomatoes with herbs (or season how you like)

Pantry: 4 tbsp extra virgin olive oil


Put it all together:

Preheat oven to 400 degrees

Slice the eggplant lengthwise into roughly 8 slices. Brush the slices with the olive oil and place on baking sheet. Bake the eggplant for about 10 minutes. Do not let the slices get too mushy - you want them nice and tender.

Remove the eggplant from the oven and sprinkle the grated cheese and basil over the top. Rock and roll the slices and place in a shallow baking dish. Pour the chopped tomatoes over the eggplant roll and cook in the oven until the sauce bubbles and the cheese melts. Roughly 10 minutes.

Remove the stuffed eggplant slices from the oven. Place on serving dishes and sprinkle with any remaining tomatoes and fresh basil. Serve hot.