ETC (Eggplant, Tomato, & Cheese) Rounds



  • 1 eggplant (15 ounces)

  • 1 medium tomato

  • 3 ounces mozzarella, shredded

  • 2 eggs

  • Fresh basil

  • Fresh oregano

  • Salt & pepper



  1. Cut the eggplant evenly into 7 round slices and lay on a paper towel. Lightly salt and let sit for 10 min.

  2. Beat the 2 eggs, Then add the shredded cheese and mix together.

  3. Add the basil and oregano to the cheese mixture, saving a little to the side.

  4. Lightly coat each eggplant slice with the mixture.

  5. Cut the tomato evenly into 7 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°F for 30-35 minutes.



Makes 7 rounds

1 Block per round