We all know that veggies are important for us to eat on a daily basis. But the trick seems getting our children to eat them when they are on their dinner plates. I am a firm believer that CHEESE makes everything taste better! And so I created this quick recipe that incorporates eggplant, tomato, shallots and garlic along with some herbs….which are all good for us!
Eggplant also has a lot of dietary fiber, which can help protect against colon cancer and keeps the digestive system regular. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, folate and vitamin C along with the minerals potassium, magnesium, calcium and phosphorous. With no fat, six carbs and 27 calories in a 1-cup serving, eggplant makes an excellent addition to any diet.
Wash and slice eggplant in halves. Put on baking sheet and pour a little olive oil over them along with some salt and pepper. Roast in a pre-heated oven @ 425 degrees for about 20 minutes.
Meanwhile, in a saute pan, heat olive oil and then add chopped shallots and garlic along with salt and pepper. After they are browned, you can add chopped tomatoes along with a liquid such as chicken broth, vegie broth, white wine or vermouth along with a pinch of Herbs de Provence. Let that cook down until somewhat dry.
When the eggplant is soft, you can add mozzarella cheese (I just used a string cheese that I tore in half) while in the oven so that it melts. After it is melted, transfer to a plate and spoon the tomato sauce over it and then you can sprinkle some fresh basil on it.
Not only does it look great, it tastes great! Bon Appetit!