Eggplant Tomato And Feta Bake Recipe

Ingredients

1 small eggplant, sliced into 1/2 inch rounds

1 tomato, sliced

1/4 cup Feta cheese

1 TBS basil

1 tsp parsley

1 tsp chive

2 TBP pine nuts (optional)

olive oil

balsamic vinegar

sald and pepper

Preheat oven to 400 degrees F (200 degrees C). Sprinkle slices of eggplant w salt and let sweat for 30min. Rinse and pat dry.

Saute pine nuts in a non stick saute pan on medium heat until fragrant and golden. Remove from heat.

Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet. Layer one slice of tomato on top of each eggplant round.

Season with salt and pepper, sprinkle with herbs - parsley, basil, chilve.

Drizzle each round w a little olive oil and balsamic vinegar.

Divide cheese evenly on each round, top w a few toasted pine nuts if using.

Bake for 15-25 min or until cooked through.

Note: You can use any cheese you like or have on hand. Mix things up w different herbs to bring out different flavors.