A Caribbean Garden

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Inspired by the recipe on Kitchen Garden Seeds

No breading or frying cuts out labour and calories.

3-4 medium eggplants (or about 6 Asian eggplants)
Olive oil
Coarse salt
4 cloves garlic, minced
2 cups seeded, sliced tomatoes (can substitute good quality canned tomatoes)
1 cup chopped basil
hot pepper ( chili, habanero, chili flakes) to taste ( optional)
½ cup grated Parmigiano-Reggiano or grand padano
1 cup grated or sliced mozzarella
Fresh, seasoned bread crumbs
Freshly ground pepper to taste

Slice eggplants about ½” thick. Rub olive oil on baking sheet.

Place slices on baking sheet and drizzle with olive oil. Rub with fingers to coat slices. Sprinkle with salt and 1 clove garlic.

Bake or grill for 15 minutes.

Combine basil, tomatoes and remaining garlic, and hot pepper if using.

In a baking dish, put a layer of eggplant and then tomato basil mixture. Sprinkle with garlic, ground pepper, seasoned bread crumbs and grated parmesan and sliced mozzarella. Repeat. Top last layer of eggplant with breadcrumbs and cheese.

Bake for 30 to 35 minutes until lightly browned. Let set for 20 minutes before serving. Garnish with fresh basil or oregano, if desired.

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