This is a simple and easy dish that can be made in very little time. Eggplant is very versatile and can be prepared in many ways. Look for an eggplant that is light in weight – a heavy eggplant will typically contains many seeds and you want one that contains as few seeds as possible.

Roasted Eggplant

Servings

Ingredients

• 1 Eggplant
• 2 Tablespoon olive oil
• 1 Small onion chopped
• 1 Clove Garlic crushed
• 2 Cups Mushrooms sliced
• 1 Cup Tomatoes chopped
• 1 Cup Mozzarella cheese grated
• Chopped Chopped fresh Cilantro (coriander) for garnish

Servings Ingredients 1 Eggplant 2 Tablespoon olive oil 1 Small onion chopped 1 Clove Garlic crushed 2 Cups Mushrooms sliced 1 Cup Tomatoes chopped 1 Cup Mozzarella cheese grated Chopped Chopped fresh Cilantro (coriander) for garnish

Instructions

1. Preheat oven to 400 degrees.
2. Line a cookie sheet with parchment paper.
3. Slice the Eggplant lengthways into 1/2 inch slices. Leave the skin on.
4. Brush the olive oil onto both sides of the slices. (I also substitute olive oil spray).
5. Bake in the oven on the middle rack for 20 minutes.
6. While the eggplant is baking prepare the topping.
7. Add 1 Tablespoon of olive oil into a frying pan. Heat on medium.
8. Add the chopped onion and crushed garlic and cook until soft.
9. Add the mushrooms and cook until mushrooms are soft and cooked through.
10. Add the chopped tomatoes and cook until the liquid is evaporated.
11. Remove the eggplant from oven and top each slice with the mushroom and tomato sauce.
12. Add the grated mozzarella on each slice and return to the oven.
13. Cook for another 10 minutes or until the eggplant slice is soft and the cheese has melted.
14. Remove from the oven and let sit 5 minutes before serving. This lets the flavours and ingredients settle.
15. Garnish with chopped cilantro.