Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!
Olive Oil spray
Salt and pepper
Ripe tomato, sliced
Fresh Mozzarella, sliced about 1/4″ thick
Fresh basil leaves
Wash the eggplant and cut widthwise, about two inches thick.
Spray a baking sheet with olive oil and place eggplant, cut side down.
Spray the top of the eggplant with olive oil and sprinkle with salt, pepper and Italian seasoning.
Place in preheated 350F oven and bake until the eggplant is just tender (when it can easily be pierced with a sharp knife.)
Remove baking sheet from oven.
Place a slice of tomato on top of each eggplant.
Spray lightly with olive oil and sprinkle with salt and pepper.
Return to oven and cook for two minutes, or until tomato is just warmed through.
Remove baking sheet and place a slice of Mozzarella and a basil leaf on the top of each “sandwich.”