ROASTED EGGPLANT CAPRESE TOWERS ? THE SUNDAY GLUTTON

Roasted Eggplant Caprese Towers ? The Sunday Glutton image

Provided by @MakeItYours

Number Of Ingredients 13

1-2 eggplants ((about 1.5 pounds, cut into 12 half-inch slices))
2 tablespoons olive oil
Salt/Pepper to taste
16 oz fresh mozzarella ((cut into 12 even slices))
2-3 large tomatoes ((cut into 12 quarter-inch slices))
1 cup of your favorite jarred pasta sauce ((or homemade))
24 leaves fresh basil
1/4 cup shredded parmesan cheese
2 tablespoons bread crumbs
1/2 teaspoon oregano
Pinch of crushed red pepper flakes
1/3 cup balsamic vinegar
1 tablespoon honey

Steps:

Spray a baking sheet with non-stick spray and lay out the eggplant in a single layer. Brush both sides with olive oil and season with salt and pepper to your taste.
Broil the eggplant on high for 10-12 minutes, flipping once halfway through the cooking time. When done cooking, allow the eggplant to cool slightly before handling.
While the eggplant is cooking, gather your other ingredients.
In a small bowl combine the parmesan cheese, bread crumbs, oregano and red pepper for topping the towers.
Preheat oven to 400 degrees.
Now, assemble the towers. Spray a shallow baking dish with non-stick cooking spray (or line with foil). Place one piece of eggplant, then a tomato slice, then two leaves of basil, then 1 tablespoon of sauce, and a slice of mozzarella.* Repeat that pattern for one more layer. Then, top the tower with about a tablespoon of the parmesan/breadcrumb mixture.
Repeat the above step until all 6 towers have been assembled. Bake the towers for 5-8 minutes until the cheese is melted and the topping starts to crisp.
While towers are cooking, mix the balsamic and honey in a small saucepan over medium high heat. Bring to a boil and cook for about 5-7 minutes, whisking occasionally, until reduced by half.**
Remove the towers from the oven and drizzle with the balsamic reduction before serving.