| 1. |
Slice eggplant to about 1/4" thickness. Sprinkle both sides with salt and let sit and drain in a colander or lay out on paper towels (to pull the moisture to the top which you can then dab off, otherwise you will end up with a soggy dish). |
| 2. |
Spray bottom of a baking dish with non-stick spray and place the eggplant in the dish, sides touching. |
| 3. |
Place a slice of the tomato on top of each slice of eggplant. |
| 4. |
Shred the basil and spread evenly across the tops. |
| 5. |
Drizzle olive oil evenly over all the slices and then sprinkle the mozzarella (more or less to taste) across the slices. |
| 6. |
bake at 350 °F (150 °C) until edges or cheese are slightly brown, about 20 minutes. |
| 7. |
Note: a great way to get in some of those much needed and often neglected vegetables. The light and zesty flavor is summery and refreshing in the winter. |
