Ingredients:

• 1 medium/large eggplant
• 2 tablespoons Roasted Garlic Extra Virgin Olive and Grapeseed Oil 
• 9 ounces whole milk mozzarella, thinly sliced
• E&V Red Bell Pepper Ancho Chili Jam

Instructions:

Slice eggplant lengthwise about ½ inch thick, creating about 6 slices. Sprinkle slices with salt on each side and let sit for 15 minutes, rinse well and pat dry. Preheat oven to 400 degrees. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Cook eggplant slices in oil until soft and lightly browned on each side. Transfer slices to a non-stick foil lined baking sheet large enough to hold all slices. Top each eggplant slice with mozzarella cheese and 1 tablespoon E&V Red Bell Pepper Ancho Chili Jam. Cook in preheated oven for about 15 minutes, until cheese is bubbly and lightly browned. Let cool and serve.

Serves 3