Roast Eggplant with Tomato Basil Balsamic
I made this on a whim when I wanted something different for my roast eggplant. I decided to create this tomato balsamic mixture to place atop each roasted eggplant when they’re hot out of the oven. My husband loved it and I was quite surprised myself how good it actually did taste.
ROAST EGGPLANT WITH TOMATO BASIL BALSAMIC
Serves 4
For Eggplant:
2 Sliced medium egg plants, approx. 12 slices (1 1/2lb)
Garlic powder
Ground tellicherry peppercorn
¼ Cup Plain panko
OOS Olive oil spray 7+7+6 sprays (1 1/2Tlb total)
For Tomato Topping:
2-3 Diced campari (or garden grown) tomatoes
2-3 Tlb Aged balsamic vinegar
Fresh basil (or use your frozen basil from summer garden)
Pepper and garlic to taste
-Preheat Oven to 425 degrees.
-Mix tomato topping ingredients together and set aside.
-Place eggplant slices in lined baking tray.
-Spray eggplant with 7 olive oil sprays then sprinkle with garlic and pepper, flip over and repeat process.
-Bake in hot 425 degree oven for 20 min, flip and bake for 20 more min. Remove from oven.
-Sprinkle with panko and spray with 6 olive oil sprays. Return to oven for 7 min or until crispy.
-While still hot place a scoop of tomato mixture atop and serve immediately!
OOS Spray and Season on Both Sides
Plain Panko Topping-Bake till Just Crispy
Eggplant with Tomato Basil Balsamic Topping