All content copyright Katrina Hall 2008 through 2017

Monday, September 19, 2011

eggplant stackers with basil and mozzarella





I came across this recipe in the Boston Globe a week or so ago and, being an eggplant lover, had to try it almost ASAP. The original recipe had panko bread crumbs, but since I almost always think bread crumbs add nothing to a recipe, I skipped them. I made a fresh tomato sauce by pureeing three huge tomatoes and simmering it for a bit; nicely perky and tasting of summer. A few fresh basil leaves, a little olive oil and salt and pepper, and, of course, that oozing mozzarella cheese make this a keeper for my files.


For four "stacks"


one large eggplant, at least 8 good slices for the stacks

1/2 cup olive oil

kosher salt and fresh pepper

3 large tomatoes, cut into quarters, seeds squeezed out, pureed

1/2 cup parmesan, grated

several basil leaves, sliced

8 thin slices mozzarella cheese


~
Turn on the broiler.
Brush 8 eggplant slices on both sides with olive oil.
Broil eggplant until browned, then flip and do the other sides.
Remove eggplant to cool.
Place the pureed tomatoes in a small saucepan and simmer until it's
a little less watery. Add a little olive oil and salt and pepper, set aside.
~
Spread a layer of tomato sauce in the bottom of a baking dish.
Using the largest slices of eggplant first, place on top of the tomato sauce.
Using a spoon, smear a little tomato sauce on each eggplant slice, then sprinkle on a tablespoon of parmesan, enough mozzarella to cover the slice, and some sliced basil leaf.
~
Top the eggplant stacks with the second slices of eggplant, again placing a good spoonful of tomato sauce on top. Add more basil leaf, and a little salt and pepper.
~
Preheat oven to 400F.
Slide the baking dish of stackers into the oven, and bake for 20 minutes, or until the mozzarella is melting.
Serve immediately and enjoy!

8 comments:

winestainedcloth said...

I love the simplicity of this! Looks delicious, Kat.

katrina said...

Thanks, Donna! I did try the bread crumbs on one of the stacks, but I thought it was superfluous - others may not agree, so you might try it both ways. Oh, it's SO good!

Barb said...

Eggplant??? Not so much.

Hope you are doing well.

katrina said...

Oh, Barb - I'd forgotten you don't have the passion for eggplant that I do, but I thank you kindly for swinging by anyway:) Dee-licious!

Kalyn said...

Yes, please!

katrina said...

Oh, thank heavens, an eggplant lover:) Thanks, Kalyn - they are so, so good!

Barb said...

Eggplant or not, I always love to visit your site - thanks so much!

katrina said...

Awww, I know that, Barb - just teasing you:)