This little gem is a home reproduction of an appetizer from one of the local pizza places I order from. I actually tried it the first time because it was one of 2 possible gluten free appetizers, and it has turned out to be a staple. Quick, easy, delicious, and very few dishes to do afterward!
Eggplant Melanzone
1 Italian eggplant, sliced into 1/4" thick rounds
1 T olive oil
2-3 cloves garlic, minced
1/4 C minced onion
1 C marinara sauce
1/2 t Italian seasoning mix
1/2 C shredded cheese (I've used Cheddar and Mozzarella, and both are tasty)
salt & pepper to taste
In a heavy, oven safe skillet (cast iron is perfect) over medium heat, heat the olive oil and sauté the eggplant just until it is starting to brown slightly. You don't want to overcook it, or it will get squishy. Remove slices as they are done, and put to side for the time being. Brown onion and garlic, then mix in Italian seasoning and salt & pepper. Layer eggplant slices over mixture, then pour marinara sauce over the top. Sprinkle cheese over the sauce, then bake in 350 degree oven for 15-20 minutes, until cheese is melted through.
This is good served with bread, on pasta, or just eaten straight from the pan. ;) It makes good leftovers, cold or warm!
