Baked eggplant with a hint of pesto sauce.

As a guest writer I try to learn as much as possible form "Cook with Me Q8" and let me tell yo that my cooking skills have improved in deed!!!

Tnnnxxx.. here we go another one on trial.






Ingredients

Cherry Tomatoes
5 baby Eggplants
Home Made Pesto Sauce (check older post Pesto)
Home Made Pasta Sauce (or again.. i prefer Ragu when Im on a hurry)
Salt & Pepper
Oregano
Parmesan Cheese (i prefer Almarai Mozzarella shredded cheese )

Method

Wash eggplants and cut into slices Cut the tomatoes into slices Brush the baking tray with a small portion of Olive oil, not more than a tea spoon. (The pesto sauce will make it oily). Place the sliced Eggplants into rows, add a tea spoon of pasta sauce and pesto sauce to each. Top it up with the sliced tomatoes.
Let it bake for over 10 minutes, on low fire. Before we are done.. you should add the cheese on top and change the oven to bake from the top level until the cheese becomes golden .
We are done... place them on a flat plate and enjoy our mini eggplants with pesto sauce.

They are a must and it wont take you more than 12 minutes :) great for appetizers as well.

Regards ... S.B