Directions
- 1Preheat oven to 350F.
- 2Slice one eggplant thinly using a mandolin or a sharp knife.
- 3Arrange the thin eggplant slices on a parchment lined baking sheet in a rectangle, ensuring the ends of each circle are touching.
- 4Season the eggplant with salt and pepper.
- 5Drizzle the eggplant with olive oil.
- 6Sprinkle 1 cup of shredded mozzarella over the eggplant.
- 7Bake for 25 minutes or until the cheese is golden.
- 8Remove from the oven.
- 9Put a piece of parchment down on top and then invert it and flip it over.
- 10Fill the eggplant 'bread' with basil pesto, herbed ricotta, arugula, broccoli rabe with garlic, roasted peppers, and burst cherry tomatoes.
- 11Finish with balsamic glaze.
Ingredients
- 1 eggplant, thin slices
- salt
- pepper
- olive oil
- 1 cup shredded mozzarella
- basil pesto
- herbed ricotta
- arugula
- broccoli rabe with garlic
- roasted peppers
- burst cherry tomatoes
- balsamic glaze
Equipment
parchment lined baking sheetmandolin or sharp knifeoven
Tips
- This recipe is very versatile; you can fill it with anything you want, including meats like prosciutto or turkey.
- Carefully arrange the eggplant slices on the baking sheet to ensure the ends of each circle are touching.
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