Ingredients
1 large purple eggplant
1-2 tablespoons olive oil
3 shallots
1/3-1/2 cup Pom Diced Tomatoes (no salt added)
1 tablespoon Fresh Oregano
1/2 cup Ricotta Cheese
2 ounces fresh mozzarella, diced (it is low in sodium, but check the brand to make sure it has no more than 50mg of sodium listed)
Gruyere Cheese for shredding (this can be low in sodium cheese - check the packaging before you buy)
First preheat your oven to 350F. Then slice your eggplant so that you get large even rounds about 1/3-1/2 inch thick. On a cookie sheet, drizzle enough olive oil so that all of the eggplant rounds will have some oil under them. Place all rounds on your cookie sheet in a single layer and put in the oven for 10 minutes.
While your eggplants cook, julienne slice your shallots and saute in a small saucepan using a little bit of olive oil. After the shallots sizzle for a few minutes, add the Pom Diced Tomatoes and let simmer uncovered on a lower stove setting. Take your oregano leaves and rip them, and throw them into the pot. This should simmer about 6 minutes or so. If you are drinking red wine or happen to have an open bottle around, a few tablespoons in the sauce will add nice flavor. Remove your eggplants after 10 minutes, and spoon the tomato sauce onto each round.
Spoon Your Sauce On
Add a dollop of Ricotta Cheese to the center of each round, and arrange a few pieces of your diced mozz cheese. Grate a very small amount of Gruyere on the top, add some fresh black pepper if you wish, and toss 'em back in the oven for another 10 minutes. When you pull them out the cheese should be melted and the eggplant tender. Enjoy!
Buen Provecho!
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