Eggplant Stacks

This is a quick meal you can put together providing you have some roasted eggplant slices tucked away in your fridge like I usually do, but if not it still won't take you too long to get this meal together. Great for mid week or just a lazy weekend, serve with a salad and some crusty bread and you're good to go.

I say quick because it's basically just all about the layering of ingredients together. How could you ever tire of buttery eggplant, fresh oozing mozzarella, creamy pesto and a light and flavorful homemade sauce? I know I can't!

I'm still able to find really good eggplant and I hope you can too so you could make this ASAP!

Here's what you do:
Prepare the eggplant by cutting the tip and ends off, then stand it up and with your knife peel the skin off in a zebra fashion, striping it as you go around, leaving some skin on and taking some off. Then slice your eggplant into 3/4 inch rounds. Toss with olive oil and bake in a 450F oven until golden and tender.

Ingredients:

Fresh mozzarella

Roasted eggplant slices

Basil pesto

Marinara sauce, homemade ( it takes no time at all to make your own!)

Basil leaves

Toasted breadcrumbs and grated romano or parmesan for garnish

1. Spread sauce in a baking dish, add one eggplant slice, spread sauce on top of it along with a piece of fresh mozzarella and a basil leaf, 2. Add another eggplant slice on top and spread with pesto, 3. Add final eggplant slice, more sauce and another piece of fresh mozzarella. 4.Top with more sauce, toasted breadcrumbs and grated cheese. Repeat for as many stacks you'll be making. 5.Bake uncovered at 375F until heated through and cheese is melted.

Have a nice weekend and Buon Appetito!