ETC (Eggplant, Tomato & Cheese) Rounds  Recipe



  • 1 eggplant
  • 1 medium tomato
  • 3 ounces mozzarella, part-skimmed, shredded
  • 2 Eggs
  • Basil, fresh
  • Oregano, fresh
  • Salt & pepper  



  1. Cut the eggplant evenly into 8 round slices and lay on a paper towel and lightly salt, leave for 10 min.
  2. Beat the 2 eggs and add the shredded cheese and mix together.
  3. Add the fresh basil and oregano to cheese mixture, saving a little to the side.
  4. Lightly coat each eggplant slice with the mixture.
  5. Cut the tomato evenly into 8 round slices and add one slice to the top of each eggplant.
  6. Add more fresh herbs on top and salt and pepper to taste.
  7. Bake in oven at 350 degrees for 30-35 minutes.



Makes 8 Rounds

1 Block per Round