This summer garden conglomeration is a deliciousgluten free alternative to bruchette or margharita pizza, featuring fresh tomatoes, basil, mozzarella, and most importantly, no crust. The best part is this is a quick and easy dish. Enjoy!
1 eggplant-Medium, thinly sliced longitudinally
2 roma tomatoes thinly sliced
1 small block of mozarella cheese, sliced
2 bunches of fresh basil
2 tbs. olive oil
Pre-heat oven to 350 degrees Fahrenheit. Place thinly sliced eggplant into a pyrex baking dish evenly spaced and face up, and drizzle with olive oil. Bake in oven for 20 minutes.
Remove dish, and place a slice of mozarella and tomato over each slice of eggplant, and place back into the oven for an additional 5 minutes. Remove and add fresh basil to each piece.
Serves 2 as a meal, 4 as an appetizer.
Make your day great!