This recipe includes all the great Mediterranean flavors that veggie lovers will enjoy! Finished with a mouthwatering Olive Tapenade spread and garnished with fresh basil.
Servings: 4
Prep Time: 20 mins
Cook Time: 40 mins
Ingredients:
Directions:
-
Preheat the oven to 375℉.
-
Prepare Olive Tapenade with ¼ cup hot water, dark balsamic vinegar, olive oil and set aside.
-
Mix the breadcrumbs with dipper and set aside.
-
Soak each eggplant slice in the beaten eggs and dredge in breadcrumb mixture until each side is coated.
-
Heat 2 Tbsp olive oil in pan, once hot add eggplant slices and fry for 1-2 minutes until each side is coated.
-
Arrange eggplant on a baking sheet or dish. Layer eggplant with one slice of mozzarella cheese and top with a tomato slice. Sprinkle with Parmesan or Romano cheese. Cover with foil. Bake 40 min.
-
Remove foil and spoon Olive Tapenade over the top of each eggplant. Bake, uncovered, 5 min.
-
Sprinkle remaining cheese on top and garnish with fresh basil.
