Baked Eggplant With Tomates And Cheese
Preparation Time: 5 minutes
Cooking Time: 45 minutes
1 eggplant (globe if possible)
3-4 ripe tomatoes, sliced
olive oil, as needed
balsamic vinegar to taste
salt and pepper to taste
fresh or dried thyme, marjoram, basil, oregano, as much as desired
cheese: grated asiago or parmesan, sliced jack, gouda, or provolone
Preheat oven to 400 degrees F. Cut eggplant into quarters. Brush both sides with olive oil and place in baking dish. Bake for 30 minutes or until well softened. Turn over half way through baking to brown both sides evenly.
Sprinkle the eggplant with moderate amounts of vinegar, salt, pepper, and your choice of herbs. Place the tomatoes on top and again season similarly or as you wish. Top with cheese and return to ovn to melt.
recipe by: Edward Espe Brown