After a massive lunch yesterday (I ate four of those chicken cutlets!), I felt like eating something light for dinner so I decided to try this Baked Eggplant Melt recipe from Sobeys. It was simple yet tasty, the perfect meal for a lazy Sunday evening. To make: preheat the oven to 425 degrees. Cut up some eggplant (3 slices per sandwich), dip slices in egg and coat them with breadcrumbs (1/2 cup for four sandwiches), parmesan cheese (1 tablespoon), basil (4 teaspoons) and salt (1/2 teaspoon). Place slices on a baking sheet and drizzle with 4 teaspoons of olive oil. If you’ve done it right, it should look like this:
Bake for fifteen minutes. When finished, place three eggplant slices on top of toast. Top with one tablespoon of tomato sauce and one slice of mozzarella cheese. Put back in the oven for about two minutes, or until the cheese has melted.
The final product is supposed to look like this:
This is what mine looked like:
Clearly, I still have much to learn when it comes to artfully presenting and photographing food. While I’m an amateur photographer at best, I am still a badass cook and this tasted as good as the first picture looks!