Eggplant and Tomato Stacks
Ingredients
- 12 slices of eggplant cut about ½ inch thick
- 2-3 Tbsp. olive oil
- Salt and pepper
- 12 slices tomato or 1 cup marinara sauce *big tomatoes work best
- 12 slices of fresh mozzarella or 1 cup shredded mozzarella or other cheese
Instructions
- Preheat your oven to 425°. Arrange the eggplant slices on a rimmed baking sheet and coat with olive oil. This works best with a food brush or your fingers. Season with salt and pepper. Roast the eggplant slices at 425 degrees for 30 minutes, until thoroughly cooked and browned.
- Add 1 slice of tomato or a little tomato sauce to each eggplant slice. Then add a slice of mozzarella or a little shredded cheese.
- Bake for another 10 minutes until the cheese is melted and bubbly.
Notes
Sprinkle with fresh or dried basil.