- 1 eggplant
- 3 roma tomatoes
- 6 oz tomato paste
- pink salt
- olive oil
- ground mustard
- optional: goat cheese, arugula, walnuts
Directions: Cut the eggplant into 3/4-inch thick diagonal, crosswise, or lengthwise slices. Brush one side of each slice with olive oil and sprinkle with salt. Lay the slices oiled-side-down on a hot grill pan and cook on both sides until grill marks appear on the other side and the eggplant is very tender.
Blend tomatoes, paste and condiments and then place mixture in a sauce pan to simmer on low heat until tomato sauce turns to a rich, red color. Tower 4 to 5 eggplant slices one over the other and drizzle with tomato sauce.
You can garnish with arugula, walnuts and goat cheese for crunch and extra flavor.
Enjoy 🙂 -PP