Eggplant Pomodoro

1 eggplant, sliced into 1/2 inch rounds
3 Roma tomatoes, diced
10 to 15 fresh basil leaves, chopped
1 cup mayonnaise
1/4 cup Dijon mustard
1 cup Italian style bread crumbs
2 cloves garlic, crushed
1 teaspoon extra virgin olive oil

Preheat oven to 400F.

Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo mustard mixture and second coat each slice with bread crumbs.

Arrange coated eggplant slices on foil covered cookie sheet and bake at 400F for 45 minutes. While eggplant is baking, sauté diced tomatoes and basil in olive oil until well heated and set aside.

Serve baked eggplant with a generous portion of tomato mixture.

Serves 2 to 4.



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