My favorite color is purple. Random fact about me. So when I was given this eggplant from a shared CSA bag, I thought why not make a side dish, easy, quick, and filled with cheese. I mean come on, it’s cheese. This is a vegetarian dish, so you can make it over risotto, with pasta, rice, etc, and make it a main dish. Add a piece of grilled chicken underneath, and you have a healthy lunch or dinner.
Eggplant and cheese side dish
1 eggplant, diced or cubed
8 oz bag of shredded cheese (I used the italian blend, mozzarella would work well also)
15 oz can tomato sauce (I used organic, but I have been known to be uppity)
Italian seasoning or herbs of your choice
salt and pepper
Heat oven to 450 degrees
Grease a baking dish and add diced/cubed eggplant
season with salt and pepper, herbs and olive oil
pour tomato sauce over eggplant, cover with cheese
Bake for 15 minutes covered with foil. Reduce temp to 350 and cook for an additional 20 minutes uncovered
Serve warm and enjoy!