ETC (Eggplant, Tomato, & Cheese) Rounds
1 eggplant (15 ounces)
1 medium tomato
3 ounces mozzarella, shredded
Salt & pepper
Cut the eggplant evenly into 7 round slices and lay on a paper towel. Lightly salt and let sit for 10 min.
Beat the 2 eggs, Then add the shredded cheese and mix together.
Add the basil and oregano to the cheese mixture, saving a little to the side.
Lightly coat each eggplant slice with the mixture.
Cut the tomato evenly into 7 round slices and add one slice to the top of each eggplant.
Add more fresh herbs on top and salt and pepper to taste.
Bake in oven at 350°F for 30-35 minutes.