Every since I cut this recipe out of "Cooking Light" magazine
have been looking weekly for a small Eggplant.
They are always so big and need the size for just me.
In Nashville the other morning picking up my little girls
and always stop at the Mennonite produce stand.
There it was, just my size, along with fresh tomatoes, peaches,
yellow squash and green beans - I made my purchase.
and loads of fresh Basil - which I will cut in ribbons.
So this sounds so good and reminds me of an eggplant sandwich enjoyed when my
son was visiting.
I will broil peeled and sliced eggplant in oven (for 10 minutes) since I returned the grill I thought of purchasing.
Then will put eggplant, tomatoes, cheese in dish and cover with the olive oil, small amount of
balsamic vinegar, sea salt and cover with my fresh Basil.
Along with the rotisserie chicken purchased yesterday
this sounds like a winner to me for my Sunday meal.