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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Perfect for a light dinner, brunch or a side for grilled beef. Ingredients:
1 medium to large eggplant |
1 large sweet or spanish onion, sliced 1/4 inch thick |
2 tomatoes, each cut into 6 slices |
2 tablespoons olive oil |
kosher salt to taste |
ground black pepper to taste |
12 large basil leaves |
8 ounces feta cheese, crumbled |
Directions:
1. Trim stem and bottom ends of eggplant.
2. Slice eggplant into 12 rounds.
3. Lay slices on paper towels and sprinkle with salt. Allow to stand 30 minutes to drain excess moisture.
4. Rinse eggplant slices and pat dry.
5. Brush eggplant slices with olive oil.
6. Grill or broil eggplant slices untl softened and lightly browned.
7. Top each eggplant slice with a slice of onion.
8. Top each with a tomato slice and sprinkle with salt and pepper.
9. Top each with one basil leaf and sprinkle with feta cheese.
10. Place on rimmed baking sheet and place under broiler until cheese melts and bubbles.
11. Serve hot.
12. Can be served on English muffin halves for an easy brunch dish.
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