I failed to take a picture, but stay with me for this taste sensation.

1 eggplant, peeled, sliced and lightly pan fried
2 or 3 tomatoes, depending on the size, sliced
4 thin slices red onion, separated into rings
pesto
Parmesan cheese, grated

8″ square baking dish

Layer as follows:  eggplant, red onion, tomatoes, pesto, cheese; repeat.  Bake at 350 for about 20 minutes.  Let cool slightly and serve. serves 2 with enough left for lunch for 1.

Eggplant Tomato Bake

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