By Susan Bickta


3 English Muffins, split and toasted⅓ cup garlic infused olive oil, divided12 slices eggplant, unpeeled, about 1½ inches thick½ tsp salt½ tsp fresh ground black pepper8 oz 1 eight ounce container whole milk ricotta cheese⅓ cup freshly grated parmesan cheese1 tsp Italian seasoning, divided6 slices tomato (about 1-inch thick)6 oz 6 one ounce deli-sliced mozzarella cheese8 oz 1 eight ounce can pizza sauce


Preheat oven to 350°F. Place English muffin halves on parchment lined baking sheet. Brush cut sides of each English muffin with olive oil. Set aside. Generously spray non-stick cookie sheet with cooking spray. Set aside. Coat each eggplant slice with remaining olive oil and season with salt and pepper. Place each slice on prepared cookie sheet and bake for 12-15 minutes, or until just getting soft.

Meanwhile, in a medium size bowl, combine the ricotta cheese, parmesan and ½ teaspoon Italian seasoning. To assemble: Top each English muffin half with a slice of eggplant. Top eggplant slices with 2 tablespoons ricotta cheese mixture, spreading to coat evenly. Top with a second eggplant slice, tomato slice and mozzarella slice. You should have 6 "stacks."  Garnish with remaining Italian seasoning. Bake for 20-25 minutes or until hot and cheese is melted.  Serve with pizza sauce on side for dipping.

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Tags: Lunch, Appetizer, Eggplant, Cheese, Baking

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