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4 to 6 eggplant slices (1/4 inch thick)1-2 tablespoons olive oil1/3 cup ricotta cheese2 tablespoon parmesan cheese1 tablespoon fresh basil1/2 cup cherry tomatoes, quarteredsalt
This recipe was modified from University of Nebraska–Lincoln Extension.
Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and Americans with Disabilities Act (ADA) requirements.
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