You’ll definitely want to double, maybe even triple, this recipe for your guests. The crunchy coated outside and soft eggplant inside topped with the garlic confit is utter perfection, and it will have your friends and family taking just one more….
Yields approximately 16 eggplant rounds
Bake the eggplant rounds according to package directions. Set aside.
Slice the garlic and tomatoes into small rounds. Place in a pan with the oil, rosemary, and red pepper flakes. Bake at 300 degrees Fahrenheit for an hour.
Place some marinara sauce on an eggplant round. Top with cheese and some garlic-tomato confit.
Bake 400 degrees Fahrenheit for 10 minutes or until cheese is melted.
Garnish with basil pieces. Serve warm.
Sponsored by Tuscanini