All content copyright Katrina Hall 2008 through 2018

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!


Anonymous 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:)