Cut the eggplant into twenty-four 1/2-inch slices. Place a large nonstick skillet over high heat. Paint the eggplant slices with extra virgin olive oil. Or pour extra virgin on a plate and dip the eggplant into the oil, scraping off excess with a spatula. Brown the eggplant slices in one layer in a hot skillet, 3 or 4 minutes per side, and transfer to a plate as they are done. Blend the tomatoes, basil, and garlic in a food processor until smooth. Season with salt and pepper. Cut the mozzarella into 4 slices and divide each slice in four. Place 8 slices of eggplant on a nonstick baking pan and top each slice with 1 teaspoon tomato puree, spread in a thin layer. Place a piece of mozzarella in the center. Cover the mozzarella with another eggplant slice, teaspoon tomato sauce, and another piece of mozzarella. Cover with a third eggplant slice and top with remaining tomato sauce. Let the stacks rest for 30 minutes. Don't worry if some liquid begins to ooze from eggplant. Preheat the oven to 400 degrees. Bake eggplant stacks for 15 to 20 minutes until bubbling and well browned. Remove from oven and sprinkle each stack with 1 teaspoon grated Parmigiano. Let the stacks rest for 2 to 3 minutes before serving.
Recipe from Red, White & Greens by Faith Willinger
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