If you are a vegetarian or like vegetables you
will love this. This burst with flavor in your mouth and will you will
burst with excitement when you make it(I know I did) I love this dish it
is super delicious and taste great at any time place or day. I love it
how the great tomato and basil taste goes great with the Parmesan cheese
flavor then the eggplant. I mean it is amazing. I love all the fresh
flavors that gives you like,fresh bold taste that I wouldn't mind having
all the time. This is a show stopper delightful delicious dinner and
you will stop the show as soon as you eat the fresh bold delicious
flavors in this amazing dish. I love having a great dinner with my
family that dose not take long and is easy to make and this is just
that.I actually got this from a family friend that my mom works with. She is Italian so I knew this would be super delicious but no way was I expecting this! OMG it was like my life flashed before my eyes. I love this so much! I don't know if this is my dinner cooking in the oven upstairs in my kitchen or if I'm really smelling this.Hold on a second. OMG that is so this dish. It is so good I can smell it from Italy! I am not a big veggie eater. I like meat, I'm a carnivore. So I was the most happy person about trying this but once I started I couldn't stop! It was so good and I was shocked with all th textures in this. Folks, I have seen thousands of pictures of Italy. Sure its beautiful but I'm sure your home is too and if you serve this, Well you are pretty much in Italy Oh, wait, Okay now I smell my dinner. I should probably go check on it hold on............................... Okay I'm back Sorry couldn't talk much but its dinner time! So g2g bye!!!!!!!!!ENJOY!!!!!!!!!!!!!!!!!
Never herd but shes a wild one,oh oh thats how to do it! Y'all know that song? Its kinda old but I juat thought of it so... Okay now I really need to eat dinner bye!
Ingredients-
1 large eggplant peeled and sliced
1 TBL of olive oil
14 1/2 oz of tomato bisque (about a cam)
1/2 lb of fresh mozzarella cheese
1/4 cup of grated Parmesan cheese
1/4 cup of basil pesto
Directions-
Preheat an oven to 300
Place sliced eggplant on a backing sheet in a single layer
Drizzle olive oil on the eggplant and bake till dried and lightly soft (10-14 minutes)
Layer a bottom of a loaf pan with the tomato bisque add a layer of eggplant
Repeat layers so there are more then 4 layers
Put any remaining soup on top
Top with sliced mozzarella cheese and the Parmesan
Bake in the oven at 350 35-40 minutes until cheese is bubbly and top is lightly browned
Let cool then put basil pesto on top.Serve and enjoy!!!!!!!!!!!!!!!!!!
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