Recipe From
Kim & George Kinsley
Ingredients
Eggplant
- 2 eggplants
- 1 tablespoon of olive oil
- Salt
- Pepper
- 1 cup tomato sauce
Toppings
- Shredded Mozzarella
- Jalapeno slices
- Cherry tomatoes, sliced
- Black olive
- Fresh Mozzarella balls
- 1 teaspoon dried basil
Instructions
- Preheat the oven to 425 degrees.
- Divide the eggplants in 2 long-ways, and make scratches on them with the help of a knife.
- Drizzle olive oil on them and add salt and pepper. Bake in the oven at 425 ° F for 30 minutes.
- After the eggplants are soft, press down with a spoon to make a well.
- Pour tomato sauce on top, followed by the shredded mozzarella and other toppings you wish.
- Put them back in the oven for 10 minutes
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