by ADMIN on JANUARY 24, 2013
I have a problem.
My problem is that I can’t stop eating these. And my husband can’t stop eating them either. Which means that we’re eating crispy oven-baked eggplant coins with tomato, mozzarella, and basil topping way. too. much.
I mean, really. Thinly sliced, crispy delicious eggplant. Tomato mozzarella salad. Basil. — I melt.
Good thing it’s healthy…. Appetizer: Crispy Eggplant Rounds with Tomato Mozzarella Salad Prep time: 8 mins Cook time: 20 mins Total time: 28 mins Serves: 8-12 Ingredients
1 skinny eggplant (Italian eggplants work well), washed and dried
⅓ cup Italian bread crumbs
4 oz plain Greek yogurt
1 pint sweet cherry or grape tomatoes, cut in thirds
1 cup pearl mozzarella balls, cut in half
½ cup fresh basil, sliced thin
1 Tbsp olive oil
½ tsp salt
Preheat oven to 400F and prepare a baking sheet by covering it with aluminum foil.
Place bread crumbs into a shallow bowl.
Cut eggplant into rounds about ¼ of an inch thick (or thinner!). Using a baster brush or a knife, spread a thin layer of yogurt on each side of the eggplant rounds, then dip each side into the bread crumbs. Place each round on the baking sheet in one layer.
Bake for 10 minutes, then flip the eggplant rounds and bake for another 10 minutes.
Meanwhile, mix together the grape tomatoes, mozzarella, basil, olive oil, and salt - let marinade until the eggplant is done.
Once the eggplant is cooked, plate it on a serving platter, top with a spoonful of the tomato salad, and serve!