Baked Eggplant Caprese
I've made many things with eggplant, but this might be the most melt-in-your-mouth delicious yet.
•1/2 cup tomatoes, chopped
•1/3 cup mozzarella, cut into bite sized pieces
•Salt and pepper
Preheat oven to 400 degrees F. Slice eggplant in half lengthwise. Cut diagonal scores 1/2 inch apart in each direction to create a lattice pattern. Score as deeply as possible, trying not to puncture the eggplant's skin. Add a generous amount of salt and olive oil.
Bake eggplant for 30 minutes. After 30 minutes, remove from oven and add chopped tomatoes and mozzarella, and drizzle with olive oil. Bake for an addition 10 minutes. Remove from oven and garnish with fresh basil. Salt and pepper to taste.