Pesto Mozzarella Eggplant Fold-overs Recipe

These are so easy (10 minutes start to table) and cheap to make, yet so tasty everyone will want more.  This is a great treat to make as an appetizer/starter dish or a main meal.  Also works great as an easy vegetarian dish.  But not vegan.

You Need:

Lg Eggplant- thin sliced lengthwise (1/2 of one eggplant fed 2 people dinner, but we weren’t starving)

olive oil, balsamic vinegar and salt

Cookie pan (prefer with raised edge) covered in foil

Oven with broil setting

Tomatoes- thin sliced

Smoked Mozzarella cheese (or Mozz with liquid smoke)- shredded or sliced

pesto or basil

( I cut up half an eggplant for a first round and we were so full after one pan that we saved the other half an eggplant to cook a few nights later. Delicious both times.)

How to:

Turn on oven to broil.

Slice a large eggplant lengthwise with a good knife so each slice is uniform width about 1/4 in. or less.

Cover 1-3 baking sheets with foil, dependent on how many you want done at a time. each pan will hold about 3 large or 4 small. Lay eggplant strips on foil til sheet filled, do not overlap.  Then grind some salt lightly onto each piece, drizzle with olive oil and balsamic oil and rub into surface til some is all over.  Flip the strips over and do the same on the other side. Put in the oven on a med. high shelf.

Broil flat until eggplant starts to look translucent. (7-10 min, keep an eye on them)

I usually shred my mozz and slice toms while the eggplant is broiling. Easy to do in those 7-10 minutes and then also easy to keep an eye on the eggplant cooking progression if this is your first rodeo.

Then remove from oven, add a spread of  pesto, mozzarella and thin sliced tomato to middle third of eggplant. (You could easily play with this combo by changing up the cheese or veggie rolled inside).  Then fold the sides up over the filling and stick with a toothpick to hold them closed.  Or you can flip the whole thing over once it’s folded to have gravity hold the flaps under.

Sometimes I just call it good and let the heat of the eggplant melt the cheese if the strips are already very translucent.  If the strips are still whitish in patches I put them back in for a minute or two.

Viola.  Enjoy.

** later….Remove foil from pan, clean up complete.

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