Summer Eggplant Parmesan Stacks

Summer Eggplant Parmesan Stacks

Ingredients

Serves 4

1 medium eggplant, sliced into ¼-inch rounds (12 slices in total)

2 medium tomatoes, sliced into ½-inch rounds (8 slices in total)

1 mozzarella ball (8 oz), sliced into ⅛-inch rounds (8 slices in total)*

4 tablespoons grated Parmesan cheese

3 tablespoons olive oil

Handful fresh basil leaves

Salt and pepper to taste

*Alternatively you can use 1 cup shredded mozzarella

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.

Lightly grease a small baking dish. Set aside.

In a small bowl combine olive oil and 4 basil leaves. Set aside.

Place eggplant slices in a colander, sprinkle with salt, and let drain for 30 minutes (the salt will draw out some moisture). Rinse the slices, then pat dry with paper towels.

Heat one tablespoon of olive oil in a grill pan over medium-high heat. Add eggplant slices (in batches if necessary) and grill eggplant, until tender and slightly charred, about 5 minutes per side. Set aside on a plate.

Add tomato slices and grill until tender and charred, about 2 to 3 minutes per side. Set aside on a plate.

To make eggplant stacks, place one eggplant slice in the baking dish, sprinkle with Parmesan cheese, top with one tomato slice, one mozzarella slice, and a couple of drops of basil olive oil. Repeat to make another layer, ending with an eggplant slice.

Repeat to make four stacks.

Place in the oven for 20 to 25 minutes.

Serve immediately topped with remaining basil leaves.