Rainbow Cooking Series: Purple

Ingredients:

1 Eggplant – at least 3 inches in diameter and cut into ½ inch thick slices
Kosher salt and black pepper
1/4 cup Pasta sauce
¾ cup shredded part-skim Mozzarella cheese
Oil spray
¾ cup Feta cheese
Dried oregano
10 Cherry tomatoes

How-to:

1. Preheat the oven or toaster oven to 425˚F. 

2. Spray both sides of the eggplant with the oil and season with the salt and pepper.

3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.

4. During waiting time, cut tomatoes into half.

5. Spread 1 tablespoon of pasta sauce on each eggplant slice. Put tomatoes on top of each slice. Also, decorate with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes.

6. Sparkle with oregano and feta cheese. Serve hot.

Enjoy!