|Baked Eggplant and Tomato Stacks|
1 eggplant, peeled and cut into 1/4" thick rounds
2 very large beef steak tomato, cut into 1/4" thick rounds
Try to have equal slices of eggplant and tomatoes.
grated parmesan cheese
fresh chopped parsley
Preheat oven to 350 degrees F.
Place the eggplant slices on a baking tray.
Spread out the slices so that they don't overlap.
Lightly brush with olive oil and lightly sprinkle
with salt and pepper. Bake, uncovered on middle rack
for about 12 minutes or until tender.
Then top each slice of baked eggplant with a slice of tomato.
Lightly sprinkle with grated parmesan cheese and shredded mozzarella.
Bake for another 15 minutes or until the cheese browns.
Serve warm with fresh chopped parsley sprinkled on top.
Can also be served cold with a drizzle of balsamic vinegar.
Serves about 6-8 people
This post belongs to My Recipe Journey food blog.