Eggplant is one of my favorite vegetables. I eat it very often but I never knew that the purple veggies can sharpen your thinking. According to experts, the phytonutrients nasunin in eggplant maintains the fluidity of the brain cell membranes, so the cells can better transmit signals. If you’re not a fan of this veggie, I suggest you start liking it now. 🙂
Cut each tomato crosswise into 4 slices. Sprinkle eggplant with Italian seasoning. Season eggplant with salt and ground black pepper, if desired. In skillet over medium-high heat, cook 1/2 eggplant slices into 2 tablespoons olive oil for 8 minutes, or until tender, turning once; remove from skillet. Repeat with remaining eggplant and olive oil. On serving platter, layer sliced tomatoes, mozzarella, eggplant and pesto to form 8 even stacks. Garnish with basil leaves, if desired.
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