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PrintEGGPLANT, TOMATO, AND MOZZARELLA MOUNTAINS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Arrange the eggplant slices on a preheated hot griddle pan or under a hot broiler and cook until browned on both sides.
- Lightly oil a baking sheet.
- To prepare the stacks, place 4 of the eggplant slices on the baking sheet.
- Put a tomato slice and a mozzarella slice on each one, and then make a second layer of eggplant, tomato, and mozzarella, sprinkling each layer with salt and pepper.
- Skewer with a toothpick through the center to hold the stacks together.
- Place the stacks in a preheated oven, 375°F, and cook for 10 minutes.
- To serve, transfer the stacks on to individual serving plates and carefully remove the toothpicks.
- Drizzle with a little oil and top with a spoonful of Pesto.
- Garnish with mint sprigs and serve warm or at room temperature.
INGREDIENTS
- 2 eggplant cut into 8 slices
- 8 beef tomatoes, peeled, then cut into8 slices
- 500 grams buffalo mozzarella, cut into 8 slices
- 4 tablespoons Cooking oil, plus extra for oiling
- Salt and pepper
- Mint sprigs, to garnish
- Pesto to serve
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