2 medium eggplants, cut into 1/2-3/4″ thick rounds
2 tbsp extra virgin olive oil
Dried italian seasoning mix, or dried basil
16 oz fresh mozzarella cheese, in the “loaf” shape is best (not shredded), sliced into 1/4″ rounds
2 large tomatoes, sliced into 1/4″ rounds
Fresh basil
~ 1 cup Tomato sauce
- Optional: Salt both sides of eggplant rounds and let sit for 15-20 minutes on a paper towel to remove moisture (pat side not on paper towel down). This changes the texture a little bit, makes it a bit chewier which Is how I like it
- Preheat oven to 375F
- Heat a grill pan over medium high heat and drizzle with olive oil
- Place as many eggplant rounds as you can fit on the grill pan. Season the top with salt, pepper, and dried seasoning. Let sit for ~ 2 minutes or until there is a char on the bottom side
- Flip each eggplant piece and season, allowing the other side to char. The eggplant should not get mushy though
- Repeat until all eggplant are cooked
- On a sheet pan, lay down each eggplant round. Top with ~ 1Tbsp tomato sauce, followed by the mozzarella cheese, and a slice of tomato. Repeat until everything is used
- Cook in the oven until cheese is melted
- Top each eggplant stack with a fresh basil leaf
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