Roasted Eggplant Fan

Preheat the oven to 350 °F.

Wash and cut the eggplants into approx. ½ in thick slices leaving them attached to the stem.

• 2 Eggplants (~ 1.4 lbs)

Finely chop the garlic and basil. Grate the Parmesan. Put everything in a bowl, add the olive oil and mix thoroughly.

• ½ Garlic clove (~ 0.1 oz)
• 10 leaves of Basil, fresh (~ 0.1 oz)
• 0.4 oz Parmesan cheese
• 2 Tbsp Olive oil

Spread the marinade onto both sides of the eggplant slices and season with salt and pepper.

• Salt
• Black pepper

Wash and slice the tomatoes.

• 2 Tomatoes (~ 8.5 oz)

Thinly slice the mozzarella.

• 4.4 oz Mozzarella

Fill the eggplants alternating with tomato and mozzarella.

Peel and dice the potatoes into approx. ½ in cubes. Mix with olive oil.

• 10.6 oz Potatoes (w/o skin)
• 2 tsp Olive oil

Place the potatoes and stuffed eggplants in a baking dish and bake for approx. 30-40 minutes.

Enjoy your meal!