Eggplant Tomato And Feta Bake

• 1 small eggplant, sliced into 1/2 inch rounds
• 1 tomato, sliced
• 1/4 cup Feta cheese
• 1 TBS basil
• 1 tsp parsley
• 1 tsp chive
• 2 TBP pine nuts (optional)
• olive oil
• balsamic vinegar
• sald and pepper

1. Preheat oven to 400 degrees F (200 degrees C).
2. Sprinkle slices of eggplant w salt and let sweat for 30min. Rinse and pat dry.
3. Saute pine nuts in a non stick saute pan on medium heat until fragrant and golden. Remove from heat.
4. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet. Layer one slice of tomato on top of each eggplant round.
5. Season with salt and pepper, sprinkle with herbs - parsley, basil, chilve.
6. Drizzle each round w a little olive oil and balsamic vinegar.
7. Divide cheese evenly on each round, top w a few toasted pine nuts if using.
8. Bake for 15-25 min or until cooked through.
9. Note:
10. You can use any cheese you like or have on hand.
11. Mix things up w different herbs to bring out different flavors.

eggplant, tomato, feta cheese, basil, parsley, chive, nuts, olive oil, balsamic vinegar, pepper

Taken from www.epicurious.com/recipes/member/views/eggplant-tomato-and-feta-bake-50103257 (may not work)