Eggplant, tomato and cheese

Another super easy recipe!   This can be served as an appetizer, a side dish or pair it up with something else to turn it into the main course!  In the summer you can grow the 2 main ingredients in your own backyard.

Ingredients:
1 whole eggplant
tomatoes (fresh or canned)
Italian Seasoning
1-2 cups of Mozzerella cheese

Directions:
1.  Slice eggplant into "rings" and line baking dish with them
2.  Sprinkle with Italian Seasoning
3.  Cover with tomatoes
4.  Top with Mozzerella cheese

5.  Bake at 350 for 15-20 minutes

(15 min. gives the eggplant a softer texture, 20 minutes makes it a little firmer/crisper)

6. Cut up and enjoy!

 Ratings:

The hubby gives it a 3 1/2 spoons....his critique was to slice the eggplant thinner and to make it at the height of eggplant season and then it would be given higher spoons.