Tomato Basil Eggplant Parmesan
This is a "for two" recipe... an attempt on my end to not have so many leftovers that don't get eaten! I figured it would be best to start at the root of the problem and just not have any leftovers. But then there's the problem of trying to figure out how hungry my husband is, and always getting it wrong... Anyway, if you're hungry, you'd better double this one!
Ingredients:
1/2 of a large eggplant, sliced in 1/4 inch thick slices (or about 12 slices)
1 tbsp olive oil
1 can of tomato-basil bisque
one block (8 oz) mozzarella cheese, sliced
1/4 cup grated parmesan cheese
1/4 cup basil pesto
Directions:
1. Lay sliced eggplant on a baking sheet in a single layer, drizzle olive oil over it, and bake at 300 degrees for about 12 minutes, or until softened and dried a bit.
2. Layer the tomato soup and eggplant in a loaf pan so you have 5 layers of soup and 4 layers of eggplant...start and end with the soup.
3. Put on the mozzarella cheese and top with the parmesan.
4. Bake uncovered for 40 minutes
5. Garnish with a drizzle of the basil pesto before serving
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