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Recipe : *** Eggplant, Cheese, And Tomato Stacks

Eggplant, Cheese, And Tomato Stacks
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    35 min
  • Ready in
    1 h 05
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
cheese, Eggplant, tomato

Recipe's Ingredients

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  • 5 tablespoons olive oil
  • 1 teaspoon minced fresh oregano
  • fine salt and freshly ground black pepper
  • 1 generous handful fresh basil
  • 1 large clove garlic, peeled, minced
  • 2 medium, elongated-shaped eggplants
  • about 8 small slices mozzarella cheese
  • 45 g finely minced onion
  • 80 g peeled, diced plum tomato flesh
  • olive oil for brushing eggplant slices

  • Recipe preparation steps

  • 1
    Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion and a small pinch of salt. Sweat the onion until it starts to soften, about 10 minutes. Add the tomato, oregano, salt, and pepper. Bring to a boil, reduce heat, and cook until thick. Check the seasoning and set aside to cool.
  • 2
    Place the basil and garlic in the bowl of a small food processor. Add 2 tablespoons olive oil and process until the basil is very finely chopped. Add an additional 2 tablespoons of oil, if necessary.
  • 3
    Preheat the broiler.
  • 4
    Trim the stems and leaves from the eggplants. Working from the center outward, cut each lengthwise into four-tenth inch thick slices. There should be 4 slices for each eggplant that are all about the same size. Keep the slices from each eggplant together and in order throughout the remaining steps.
  • 5
    Arrange the slices in a single layer on a baking sheet. Brush each side of each slice lightly with olive oil. Place the slices under the broiler until they start to brown, about 5 minutes. Turn the slices and brown the other side.
  • 6
    Preheat the oven to 355ºF.
  • 7
    Lightly oil a baking sheet. Place one slice from each of the eggplants on the baking sheet. Using a small spoon spread some of the tomato sauce over the eggplant slices. Follow this with some of the basil sauce. Lastly, cover each arrangement with a one-sixteenth inch thick slice of cheese. The cheese slice should be about the same size as the eggplant slice it is on. Repeat this process with the remaining slices of eggplant. Keep the slices in order. On the top slice, use either two slices of cheese or a single slice that is twice as thick. Finish each stack with a little more basil sauce.
  • 8
    Bake the eggplant arrangements until the cheese melts, about 5 to 7 minutes. Serve immediately.
  • Ready !