1 eggplant, peeled and sliced
1 medium red onion sliced
1 and 1/2 cups of hummus ( I make my own and it is garlicky)
2 garden tomatoes, peeled and sliced
fresh mozzarella
chopped parsley
Peel and slice eggplant into 1/2 to 3/4 inch and lightly salt both sides using Kosher salt. Lay on paper towels and also cover using paper towels. Let rest for 30 minutes while salt draws out moisture. After 30 minutes, rinse eggplant slices well and dry thoroughly. Place eggplant slices in a single layer on baking sheet that has been sprayed with Pam. Put a heaping teaspoon or more of hummus on each slice. Break apart onion slices and place onion rings on each slice. Add tomato slices placing on top of onion rings. Top with mozzarella and bake for 13-15 minutes, or until the cheese is bubbling and eggplant is soft. Sprinkle with the freshly chopped parsley. Preheat oven to 450.
Contributed by: Melody Leckie, Roanoke Island Photography
