Elegant Eggplant Salad Towers (Vegan)

This lovely recipe comes from a book called Vegan Planet. The book says " A stacked salad makes a striking forst course. Instead of eggplant slices, you can substitute slices of grilled portobello mushroom caps, if you prefer ". I love serving these towers as a first course when we entertain. I like to lightly grill the tomatoes with a little salt before placing them on the eggplant.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  large red bell pepper, roasted, peeled & minced
• 1⁄2 cup frozen green pea, thawed
• 1⁄3 cup  minced red onion
• 1  garlic clove, peeled & minced
• 1⁄4 cup extra virgin olive oil
• 1  tablespoon  balsamic vinegar
• 1  tablespoon fresh lemon juice
• 1  medium eggplant
• 1  large  ripe tomatoes
• 4  boston lettuce leaves
• 1  tablespoon fresh parsley, minced
• 4  slices  ciabatta, crusts removed
•  salt & freshly ground black pepper

Directions

1. In a medium bowl, combine the bell pepper, peas, onion & garlic. Add the olive oil, vinegar, lemon juice & salt & pepper to taste. Toss to combine & then set aside.
2. Preheat the oven to 400°F Cut the middle section of the eggplant into 12 1/4" thick slices & place on a lightly oiled baking sheet. Season with salt & pepper to taste & then bake until soft, turning once, this should take 12-15 minutes approximately.
3. Toast the bread in the oven or under the broiler / grill, to make 4 large croutons, set aside.
4. Cut 4 1/4" thick slices from the tomato & set aside.
5. Set out 4 salad plates & place 1 lettuce leaf on each plate. Top each leaf with a crouton. Using a slotted spoon, place an eggplant slice on top of the crouton. Top with a spoonful of the marinated salad, followed by another slice of eggplant, followed by a slice of tomato.
6. Repeat with the remaining marinated salad & top with the remaining eggplant slice. Sprinkle with the parsley & drizzle with any remaining dressing from the marinated vegetables or additional olive oil.
7. Serve immediately.