Roasted Eggplant Stacks
Even if you don't think you like eggplant, you better give this one a try.
Equipment
- 2 Baking sheets for roasting
Ingredients
- 3 Large Eggplants Slice ½ inch thick
- 4 Tbsp Olive Oil Extra Virgin
- 1 Cup Marinara Sauce RAO's is a favorite here
- 8 Oz Fresh Mozzarella Thinly sliced
- ¾ Cup Parmesan Cheese Finely grated
- 1 bunch Fresh Basil
Instructions
Roast Eggplant
- Pre-heat Oven to 425F
- Arrange Eggplant slices on the baking sheets, coat with olive oil, salt and pepper
- Roast Eggplants for 30-40 minutes until thoroughly cooked and browned
Build the Stacks
- Remove from Oven
- You will place the largest pieces for the bottom and use smaller for middle and top layers. Each stack will be three layers high.
- Cover each slice with Marinara sauce, a slice of Mozzarella, & a sprinkle of Parmesan Cheese.
- For the two bottom layers add the fresh Basil, but do not put Basil on the top layer.
- Stack them up to three layers
- Place back in the oven for around 10 minutes, be sure the cheese is melted.
- Serve warm!