1eggplantthinly sliced along the full length of the eggplant
1smalloniondiced
2mediumcarrotsgrated
2 tomatoescubed
2garlic glovesminced
salt and pepperto taste
2cupsmozzarella cheesegrated
fresh parsleychopped
Instructions
Using an oven proof skillet on a medium heat, heat 1 tablespoon of olive oil. Add eggplant and cook 2-3 minutes on each side, or until eggplant is cooked thru. Transfer eggplant to a plate and set aside. Repeat step 1 until all the eggplant slices are cooked.
Pour 2 tablespoons of olive oil to the same skillet. Add onion and sauté until golden color, about 5 minutes, stirring occasionally.
Add grated carrots and tomatoes, stir and sauté for 5 more minutes. Add 2 minced garlic, salt and pepper to taste, sauté for 1 minutes.
Turn off the heat. Using a spoon evenly spread the onion mixture. Place cooked eggplant over the top.
Sprinkle 2 cups of grated mozzarella cheese. Place the skillet into the oven and broil it on high for 1-2 minutes or until cheese melts. Garnish with fresh parsley. Cut into squares and transfer onto a plate. Serve and enjoy!
Notes
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