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!