six impossible things before breakfast 145y
Salt to taste
y
2 pounds eggplant
2 teaspoons nutmeg
Salt and pepper to taste
on top.
SUMMERTIME SALAD
2 large tomatoes
1 ball of mozzarella
Basil leaves
Olive oil
Slice tomatoes and spread them out on a large platter. Place a thin slice
of cheese and a basil leaf on each slice of tomato. Drizzle olive oil over top,
sprinkle with salt, and serve.
EGGPLANT PAPOUTZAKIA
Olive oil
Slice eggplant lengthwise and sauté lightly in olive oil. Remove from
skillet and arrange in a baking dish.
2 medium onions, garlic to taste
2 large tomatoes, diced
6 ounces grated or sliced mozzarella
Chop onions and garlic and sauté in olive oil. Add diced tomato and
spices and mix thoroughly. Spread mixture over the eggplant and sprinkle
an even layer of cheese over top. Bake at 350° for 20 minutes, until golden