Recipe by Zurie
So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It's best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.
Top Review by Happy Harry #2
What a hit this was at my house! I say this with true joy as all my students right now are from Asian countries and and don't go much for cheese. After reading the reviews I did add a some grilles onions with a little fresh garlic.I. I did cut the cheese as thin as I could. Now my big change came in how I served it. I used each stack to stuff baked portobello mushroom caps. I also drizzled just a touch of rice wine vinegar. Yes, I did make changes to your recipe but without your original one, how would I gotten to this? Thanks for a really enjoyable recipe
- 2 eggplants (nicely round, not slender)
- 4 teaspoons olive oil (or more)
- 2 large ripe tomatoes
- 8 slices mozzarella cheese (pre-spiced is fine)
- finely chopped herbs (like basil, oreganum, thyme)
- salt and black pepper
- 4 tablespoons vinaigrette dressing (if making this a salad)
Directions See How It's Made
- Heat oven to 350 deg F/180 deg Celsius.
- From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
- Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
- To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
- Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
- Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
- SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
- You will have 4 stacks, serving 2 - 4 people.
- As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
- As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.