If eating more vegetables is your goal, this one makes veggies a meal. Updated to a healthier, Mediterranean Style recipe, it’s both healthy and delicious.<\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n 1 wide eggplant Instructions<\/strong><\/p>\n\n\n\n 1. Cut eggplant slices about 1\/2 inch thick. Cutting the eggplant lengthwise works too. <\/p>\n","protected":false},"excerpt":{"rendered":" If eating more vegetables is your goal, this one makes veggies a meal. Updated to a healthier, Mediterranean Style recipe, it’s both healthy and delicious.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[11,207],"tags":[29,206],"_links":{"self":[{"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/posts\/81"}],"collection":[{"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":9,"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"predecessor-version":[{"id":9003,"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/posts\/81\/revisions\/9003"}],"wp:attachment":[{"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kountrygirl.com\/hs\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
5 ounces shredded Kaseri Cheese or Caciocavallo or Mozzarella (used mozzarella)
1\/4 cup Grated Parmesan
Basil or pesto
Olive Oil
For the tomato sauce:<\/strong>
14.5 ounce can diced tomatoes
1\/2 medium onion chopped
1 to 2 mushrooms chopped
2 to 4 cloves garlic minced
Salt\/Pepper to taste<\/p>\n\n\n\n
2. Place eggplant slices in a colander, salt and let the eggplant sit for about an hour, this helps remove the excess moisture.
3. Prepare sauce by saut\u00e9ing onion until translucent in 2 teaspoons olive oil. Add garlic and mushrooms and continue saut\u00e9ing for another minute. Add the tomatoes and simmer for about 15-20 minutes.
4. Preheat oven at 350 Fahrenheit (180 Celsius).
5. Dust each side of eggplant slices with grated Parmesan.
6. Now either dry fry slices for about 6 minutes, or bake in preheated oven of 450 degrees Fahrenheit (230 Celsius) and and for 15-20 minutes.
7. Once your eggplant slices have been dry fried or baked begin assembling.
Brush a 13×9 pan with olive oil or you can spread tomato sauce. Place the eggplant, then basil or pesto, then tomato sauce, and then cheese on each piece.
8. Bake in the oven for about 30 minutes, until eggplant is soft.
9. Serve.<\/p>\n\n\n\n