Eggplant Umami Rounds

These rounds are very loosely based on an eggplant sandwich recipe I found in Cooking from the Garden, my continuing source of vegetable inspiration.


I sliced a couple eggplants into 1 inch-thick rounds, brushed them with olive oil, salted and peppered them and baked for 20 minutes at 400°F.


I topped them with grated aged cheddar cheese, chopped basil, anchovies and tomatoes, and sprinkled with panko crumbs mixed with chopped pine nuts. I broiled these for probably less than a minute, until the tops were golden.

Yay recipe experimentation! This comes at the two-year anniversary of my blog. Happy anniversary to me! I can cook sometimes. Thanks, blog.