Roasted Eggplant, Tomato, and Fresh Mozzarella Stacks

October 1, 2013 • Eggplant, Greek Food, Holiday, Italian Food, Lunch, Side Dish, Sunday Dinner, Uncategorized, Vegetarian

staked plate behind

This recipe typifies the simplicity of Mediterranean cuisine, capitalizing on fresh, quality ingredients in classic style, but with a with fabulous finish.  It all comes down to roasting, stacking, melting, and drizzling.  Specifically, I roasted the tomato and eggplant slices, stacked them with fresh mozzarella and placed each stack under the broiler for a few minutes until the mozz was melting down the sides.  (My mouth is watering just writing this! hahaha!!)  Then, I drizzled each stack with quality olive oil and balsamic vinegar.  To finish, I topped the stacks with freshly torn basil and that’s all she wrote!  This dish will be a stunner for you, I promise!!

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Make sure you have extra mozzarella on hand so you can eat some while you cook :)

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Here comes the fun part…

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I always make sure I have some leftover roasted veggies to snack on during the week with my bread and cheese.

fixed stacked

Roasted Eggplant, Tomato, and Fresh Mozzarella Stacks

Ingredients

  • 2 large eggplants, sliced
  • 8 large, ripe tomatoes, sliced
  • 4 large mozzarella balls, sliced
  • coarse Greek sea salt
  • black pepper
  • olive oil for drizzling
  • balsamic vinegar for drizzling
  • bunch of fresh basil, torn

Instructions

Preheat the oven to 425 degrees.

In the meantime, place the sliced eggplant directly on a baking sheet. Drizzle with olive oil and top with salt and pepper. Turn each slice over and repeat. Place in the oven and roast, uncovered, for 15 minutes. Remove and set aside.

Place the sliced tomatoes directly on a baking sheet. Drizzle with olive oil and top with salt and pepper. Turn each slice over and repeat. Place in the oven and roast, uncovered, for 10 minutes.

In the meantime, turn your oven to broil.

Lightly drizzle another baking sheet with olive oil. Using a spatula, gently begin stacking with a large slice of eggplant, tomato, and mozzarella cheese. Repeat 2 times making sure to choose smaller slices as you work your way up. The baking pan should fit 4-5 stacks.

Place the baking sheet with the stacks under the broiler for 5 minutes, or until the mozzarella is melting down the side and developing a golden color on the top.

Remove from oven and GENTLY move to plates. Be sure to use a large spatula to serve as a base as you transfer.

Top with olive oil, balsamic vinegar, and a pinch of salt and pepper. Sprinkle with torn basil and serve!

 

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2 Responses to Roasted Eggplant, Tomato, and Fresh Mozzarella Stacks

  1. Nydia says:

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  2. catherine says:

    DELICIOUS! One of my favorites!!! I love eggplant!

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