Easy baked eggplant with
mozzarella cheese, served topped with marinara sauce and a garnish
of fresh basil.
Eggplant
and Wisconsin Mozzarella
- 1 eggplant, sliced 1/4-inch
thick
1/4 teaspoon olive oil
3 ounces Wisconsin Mozzarella cheese, sliced
1 cup marinara sauce, heated
2 chopped basil leaves for garnish
- Brush the eggplant with a very small amount
of olive oil and grill (or broil or pan-fry). Once grilled, place
on a baking pan and top with cheese.
- Place in a 350°F (175°C) oven
and bake until cheese is melted.
- Heat the tomato sauce.
- Remove eggplant from the oven as soon
as cheese is melted. Pour hot marinara sauce over eggplant and
garnish with fresh basil and serve immediately.
Makes 2 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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