Roasted Eggplant & Tomato Stacks
I came home from the Farmer’s Market last weekend with tons of fresh produce including these gorgeous eggplants, the only problem was that I really didn’t know what to make with it. So I found this recipe from one of my favorite cooking shows, Easy Entertaining with Michael Chiarello, on the Food Network Channel. Well, it turned out fabulous and with a few heirloom tomatoes and fresh mozzarella from the market this weekend it will fit right in with our “going local” challenge!
Roasted Eggplant & Tomato Stacks
The quantities are up to you, the recipe calls for 2 slices of eggplant for every 1 slice of tomato and mozzarella.
Salt: Slice an eggplant, or two, crosswise into 1/2 inch sections. Rub each side the eggplant slices with a generous amount of kosher salt and place in a colander on top of a plate (to catch the juices). Let rest for 1 to 2 hours. Once the eggplant has sat for 1 to 2 hours, rinse the with cold water and thoroughly dry both sides. Then, pre-heat oven 450, line two baking sheets with foil and drizzle some olive oil to prevent sticking.
Prep: Place the eggplant in a single layer on the baking sheet and rub the eggplant with olive oil. Brush with balsamic vinegar and a sprinkle of salt. Slice a few tomatoes about 1/4 inch thick and place them on the other baking sheet in a single layer. Lightly salt and sprinkle the tomato with minced garlic.
Bake: Bake until the tomato slices are very soft and just beginning to turn brown, without turning, about 10-15 min. Remove the tomatoes and leave the eggplant in the oven until they are tender and well browned, without turning, about 20-30 minutes total. Let eggplant and tomatoes cool until you can touch them comfortably.
Build: Take one eggplant slice and top it with a thin slice of fresh mozzarella. Add one slice of tomato and another slice of eggplant to make nice little stacks on the baking sheet. Keep repeating.
Finish: Return to eggplant & tomato stacks to the oven for just a few minutes until the cheese starts to melt. Drizzle with a little olive oil and fresh chopped basil (optional).
Eat & Enjoy!
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