Eggplant Neopolitan

I got the idea for this meal after buying a yummy deep purple eggplant at the grocery store over the weekend. I recalled a recipe I saw in a magazine, but I couldn’t find it when I went to look for it. Uh, oh... no recipe to follow? Well even without a recipe it came out really great! I have to give Tony credit- I had the vision but he executed the production! It took a bit longer than we expected for it to bake in the oven, but otherwise this is a great, different, weeknight dinner for two.

Ingredients

1 small thick eggplant
1 package of mozzarella
1 can roasted whole tomatoes
basil
garlic
pasta (flat shape like Lasagna)
olive oil
balsamic vinegar
salt and pepper

Directions

Boil water and cook one serving of pasta until al dente. While the water is boiling mix ¼ cup olive oil and ¼ of balsamic vinegar in a small bowl. Season mixture with salt and pepper. Slice eggplant in think round circles. Slice mozzarella the same. Fill the bottom of a medium size baking dish with the juices from the can of roasted whole tomatoes. Dip eggplant slices into oil and vinegar mixture piece by piece. Start laying eggplant, mozzarella, tomato, basil and pasta until you create two to four stacks. Bake in the oven at 400 degrees for about 30 minutes- until eggplant is soft and the cheese is melted (but not burned!). Enjoy!