This is a quick side or a main course depending on the size and quantity of the eggplant on hand. Use fresh mozzarella and do not be afraid to really stuff in between each slice. Just make sure not to cut the slices too far through or it will fall apart when baking.
- 1 large eggplant
- 2-3 tomatoes sliced thin
- 3 large cloves garlic sliced into thin slivers
- 5 basil leaves
- 1/2 lb fresh mozzarella
- Olive oil
Wash eggplant. Lay it on the side and from the center slice from the top down 3/4 of the way. Work from the center out slicing slits across the eggplant making sure not to cut all the way through to the bottom. Salt eggplant and put uncut side up in a colander. Let sit for about 20 minutes. Oil a baking dish and place eggplant in it. Drizzle with olive oil. Working from the center slide fingers inside slices and rub generously with oil. Tear basil by hand and slip pieces in between each slice. Then slide tomatoes into each eggplant slice. Season with salt and pepper and drizzle more oil. The eggplant should start to fan out as more items are stuck into the slices. Slide in garlic slivers next. Finish with cheese jammed in on top. Bake at 375 degrees until cooked through, about 25 minutes.