Tomato Eggplant Bake

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.

Serve warm.

Enjoy!!!