EGGPLANT, TOMATO AND MOZZARELLA STACKS, HOT OR COLD
So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It's best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.
Provided by Zurie
Categories Cheese
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 deg F/180 deg Celsius.
- From each eggplant/aubergine, 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. Arrange the slices in a single layer, and drizzle each with a little olive oil.
- Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
- To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
- Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
- Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
- SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
- You will have 4 stacks, serving 2 - 4 people.
- As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
- As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.
Nutrition Facts : Calories 712.7, Fat 52.1, SaturatedFat 19.6, Cholesterol 91.3, Sodium 743.6, Carbohydrate 36.5, Fiber 17.8, Sugar 17.5, Protein 31.9
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