Grilled Eggplant and Fresh Mozzarella Stacks

Serves 4

2 large eggplants (about 400g each)

1 large ball of fresh mozzarella, drained and sliced

zest of one lemon

1/2 cup chopped parsley

1 clove of garlic, minced

sprig of rosemary, chopped

about 2 cups of good quality tomato sauce

Preheat oven to 180c (350f). Cut eggplant into thick slices and grill both sides. In a bowl, combine lemon zest, parsley, garlic and rosemary. To make the stacks, place a slice of eggplant on a baking tray, followed by a slice of mozzarella and topped with the herb mix. Do this twice more ending with the herb mix. Bake in the oven for 10 minutes. To plate up, place a spoonful of tomato sauce on the plate and place the eggplant stack on top. Drizzle with olive oil and serve.

The Culinary Chase's Note
: Choose eggplants with a uniform diameter so the slices will be similar in size. When making the stack, place the largest eggplant slice on the bottom followed by one of similar size and top with a slightly smaller eggplant slice. This will help to keep the stack from falling over.  Lovely flavors coming from this simple dish.