This dish is great and easy to make either for lunch, dinner, as a side, or as a vegetarian main course. You can make this ahead of time and refrigerate it for up to 2-days. Perfect to bring as a pot luck to a party.
Yields – 4 servings
Ingredients
2 eggplants (nicely round, not slender)
4 teaspoons olive oil (or more)
2 large ripe tomatoes (beefsteak or large plum)
8 slices mozzarella cheese (cut/slice 1 large fresh mozzarella)
Finely chopped herbs (like basil, oregano, thyme, or just sprinkle dry herbs)
salt and black pepper to taste
Directions
1. Heat oven to 350
2. From each eggplant, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin
3. Arrange the slices in a single layer, and drizzle each with a little olive oil (sprinkle a tiny bit of salt)
4. Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep
5. To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices
6. Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available
7. Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice
8. SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper
9. You will have 4 stacks, serving 2 - 4 people
10. As a warm side dish: heat gently in a warm oven (225 deg F) until the tomato slices are warm and the mozzarella melts
Optional:
This dish is delicious with grilled chicken either boneless or on the bone
As a salad: Let it cool and then drizzle with a tangy balsamic vinaigrette and serve with toasted bruschetta slices
For a vegetarian main course, serve with steamed or roasted asparagus, whole wheat, or regular pasta, tossed with chopped tomatoes and a vinaigrette (serve warm or cold)
Source of Information: My mother’s recipe
Until Next Week, Stay Safe and Well!
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