I bought my first eggplants of the year from a local organic farm yesterday. I have never successfully grown a single eggplant in my own garden. I don't even try anymore. I just let the good folks at the Villa Farm do all the work for me.
Tonight, I'm going to make my favorite eggplant dish. Serve it with a fresh salad or some sauteed greens. Leftovers make excellent sandwiches. [Drum roll please!] Presenting...
Tomato Eggplant Bake
1 medium eggplant, sliced with skin
some oil to brush on the eggplant
1/2 cup veggie broth
1 T. olive oil
1 T. balsamic vinegar
1 clove garlic, minced
1/2 tsp. salt
1 lb. fresh tomatoes, sliced
2 tsp. dried basil (or 2 T. fresh chopped basil)
1 tsp. dried parsley (or 1 T. fresh chopped parsley)
additional salt, if desired
6 - 8 oz. mozzarella cheese, sliced
Brush both sides of each slice of eggplant with some olive oil. Broil the eggplant on a cookie sheet for about 3 minutes per side. The eggplant should be soft and browning.
Mix the veggie broth, olive oil, balsamic vinegar, and salt together.
Line a 13x9 inch baking pan with broiled eggplant slices. Pour the veggie broth mixture over the eggplant. Top with tomato slices. Sprinkle with the herbs and a bit more salt if you would like. Top with sliced cheese. Bake at 350 degrees for about 20 minutes, or until the cheese is starting to brown.