Mozzarella, Tomato and Eggplant Stacks

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Mozzarella, Tomato and Eggplant Stacks
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
2 small Eggplant
2 scoops Buffalo mozzarella
4 tomatoes
salt
freshly ground peppers
cold pressed olive oil
balsamic vinegar
Basil
How healthy are the main ingredients?
Eggplanttomatosaltolive oilBasil

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F). Rinse the eggplant, remove the stem, and slice crosswise. Place in a bowl of well-salted cold water and let stand 20 minutes. Squeeze the eggplant to remove excess water and seeds and pat dry with paper towels. Heat 4 tablespoons oil in a skillet and saute the eggplant slices over medium heat until golden brown on both sides. Drain on paper towels and season with salt and pepper. Rinse, core and slice the tomatoes.

2.

Cut mozzarella into slices. Make alternating stacks of eggplant, tomato and mozzarella slices and basil leaves. Season with salt and pepper and drizzle with a little balsamic vinegar and olive oil. Place in a greased baking dish and bake until the cheese has melted and the stacks are hot, about 15 minutes.

3.

Serve garnished with basil.