| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggplants, about 2 pounds |
| 1/2 |
c |
Extra virgin olive oil |
| 1/2 |
c |
Fresh tomatoes, peeled, seeded, and juiced or quality canned diced tomato |
| 1 |
tb |
Fresh basil leaves |
| 1 |
|
Garlic clove |
|
|
Sea salt |
|
|
Fresh ground black pepper |
| 4 |
oz |
Mozzarella, thinly sliced, broken into pieces |
| 3 |
tb |
Grated parmesan |
INSTRUCTIONS
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, 1997
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