INGREDIENTS

INSTRUCTIONS

1997    
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.  Yield: 4 to 8
servings  Recipe by: Cooking Live Show #CL8914 Posted to MC-Recipe
Digest V1  #653 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on
Jun 30,

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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 202
Total Fat: 23g
Cholesterol: 85.8mg
Sodium: 1113.7mg
Potassium: 800.9mg
Carbohydrates: 17.5g
Fiber: 4.8g
Sugar: 7.9g
Protein: 36.7g