I decided to make this eggplant dish to use up some of the eggplant. I didn't know what I was doing, but decided to just "wing it" bc I was tired of eating quick easy meals. It took much longer to make since I didn't have a stove or oven and had to use a TOASTER OVEN! I had to make it in batches, but it turned out so yummy! I'm definitely going to have to try this in a "real" oven next time!
1 large eggplant, cut into 1.5" rounds
Olive oil, about 7 Tbsp
4 garlic cloves, minced
1 Tbsp dried oregano
1 Tbsp dried parsley
1) Preheat oven to 400 degrees. Meanwhile, mix together olive oil, garlic, and herbs in a small plate. Dip 1 side of eggplant into mixture and place on foil lined baking sheet, oil side down.
2) Spoon small amount of herb mixture on top of eggplant and spread throughout top of eggplant. Place in oven and bake for 5 minutes. Flip to other side and bake another 3 minutes.
3) Top with pasta sauce and mozzarella cheese. I only had a block and didn't feel like shredding it. Def would have been easier with pre-shredded cheese. Broil until cheese is melted and lightly browned (I like slightly burnt cheese).
4) Enjoy with pasta and red sauce...which we did not since we couldn't cook pasta. Next time, next time!