Do you enjoy eggplant parmesan? How about eggplant on the grill? Well, if not you I know I do! I find eggplant to be a vegetable you can use in a variety of ways. I have even used eggplant in a stuffed mushroom or you could use eggplant to make soup! Who knew?! Being that I haven’t had much meat in the past few months, creativity is important when it comes to dinner. If not, we would be eating the same vegetables alongside a salad. That’s not my cup of tea. I got creative two nights ago to create these eggplant flats…
Ingredients
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1 small eggplant, sliced lengthwise
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2 Tbsp olive oil
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1 to 2 cloves garlic, minced
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3/4 cup ricotta cheese
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1/2 cup pinto beans (white beans would work, too)
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1 Tbsp chopped sun-dried tomatoes
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1 Tbsp fresh basil
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handful of grape tomatoes or 1 plum tomato, chopped
Directions:
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Coat eggplant slices with olive oil using cooking brush.
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Bake eggplant slices for 5 to 7 minutes at 350F.
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In bowl, mix together garlic, ricotta, beans, tomatoes and basil.
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Remove eggplant from oven, cover slices with ricotta mixture.
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Sprinkle tomatoes on top.
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Bake another 10 to 12 minutes on 350F.
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ENJOY!
