eggplant stacks

29 Apr

i’m always looking for new ways to make eggplant that doesnt make it mushy or swimming in sauce…  this recipe didnt make the eggplant mushy nor was it swimming in sauce 🙂  i served it with some texas toast  YUM

eggplant stacks

adapted from proud italian cook

Here’s what you do:
Prepare the eggplant
 by cutting the tip and ends off, then stand it up and with your knife peel the skin off in a zebra fashion, striping it as you go around, leaving some skin on and taking some off. Then slice your eggplant into 3/4 inch rounds. Toss with olive oil and bake in a 450F oven until golden and tender.

shredded mozzarella
Roasted eggplant slices
Basil pesto
Marinara sauce
Basil leaves
Toasted breadcrumbs and grated parmesan for garnish
1. Spread sauce in a baking dish, add one eggplant slice, spread sauce on top of it along with mozzarella and a basil leaf
2. Add another eggplant slice on top and spread with pesto
3. Add final eggplant slice, more sauce and another piece of fresh mozzarella.
4.Top with more sauce, toasted breadcrumbs and grated cheese. Repeat for as many stacks you’ll be making.
5.Bake uncovered at 375F until heated through and cheese is melted.

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