Stacked Mediterranean Eggplant
- Vegetable oil spray
- 2 medium eggplants, sliced
into12 half-inch slices
- 11/2 tablespoons extra-virgin
- 11/2 tablespoons black
olive spread (available in most specialty food shops)
- 11/2 tablespoons chopped
- 2 tablespoons coarsely
chopped fresh basil leaves
- 1/4 teaspoon red pepper
- 2 large cloves garlic,
- 3 medium tomatoes, sliced
into 12 half-inch slices
- 6 thin slices of Fontina
cheese, about 1/2 pound
- Chiffonade of fresh basil
- Preheat oven to 350 degrees
F. Spray cooking sheet with vegetable spray.
- Bake eggplant on sheet
for 10 minutes or until slices can be easily pierced with a fork. Do not overcook:
the eggplant will be baked again.
- Combine olive oil, olive
spread, capers, chopped basil, pepper flakes and garlic. Spread 1 tablespoon
of the mixture on the 6 largest eggplant slices.
- Cover each with a tomato
slice and 1/2 slice of Fontina cheese. Layer the remaining ingredients in
the following order: eggplant, olive spread, cheese and tomato.
- Bake the stacked eggplant
for 10 to 12 minutes or until cheese has melted. Roll six basil leaves into
thin cylinders, cut them into fine strips for a chiffonade garnish and serve.
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