Roasted Eggplant Mozzarella Stacks

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By Sneji
November 15, 2023

This delicious dish can be used as a meat replacement, as it is quite filling (if you use a bigger eggplant) but it can also serve as an appetizer. It fits every season of the year and is the perfect thing to whip up when friends or family are coming over and you want to impress them with something new.

In this recipe, I grilled my eggplant slices on the barbecue as I was making this when it was still warm outside so I wanted to enjoy and take advantage of these last days filled with warm rays of sunshine. However, during the freezing winter we can’t go outside and turn on the barbecue just to grill a few eggplant slices… don’t worry I got you covered! Roasting the slices in the oven gives the same result as grilling them on the barbecue and the taste is just as good!

Another little detail in my recipe that may lead to questions is the salting process of the eggplant slices. Is it a necessary step and can it be skipped? Well, first of all let’s see what is the point of this whole salting process. In fact, the salt helps cover up the bitterness that the eggplant might have and it also draws out some of the moisture which helps the eggplants have a stronger flavor and softer texture. However, nowadays farmers have innovated their ways of cultivating eggplants which ensures that naturally the eggplants are not bitter. This means that the salting step can be skipped if you buy fresh eggplants from a farm or even most grocery stores. I decided to salt my eggplant slices as I used a home grown eggplant, therefore it was a little bit bitter and it needed that salt to help manage its taste. 

Here are some other recipes for appetizers :

Cheese Triangles with Berry Jam

The cheese triangles with berry jam are an amazing appetizer for a glass of red wine. The cheese melt in your mouth and go incredibly well with the jam. The wine complements them perfectly.

Three Cheese Quiche with Pears

An incredible quiche, with a slightly crispy crust and full of aromas. The pear gives sweetness and light crunchiness, which combined with the taste of blue cheese is amazing.

Roasted Eggplant Mozzarella Stacks

Ingredients  

  • eggplant
  • salt
  • 100-150 ml olive oil
  • tomatoes
  • basil
  • 190 g mozzarella
  • 100 g parmesan or parmigiano reggiano
  • basil pesto

Instructions 

Eggplant preparation

  • Slice the eggplant.
  • Sprinkle evenly with salt on each side of the slices. Set aside for 30 minutes to drain. This draws out the bitter juices of the eggplant.
  • Carefully rinse each piece of eggplant under cold water, making sure you remove all the salt. Drain well.
  • Transfer the rinsed eggplant pieces to a clean work surface or arrange them on a large baking sheet in a single layer and pat dry with a paper towel. After that, drizzle them with olive oil on both sides of the slices.
  • Grill on the barbecue or roast them in the oven. If you decide to use the oven, preheat it to 400 F and roast them for about 30-35 min.
  • Chop the basil.
  • Slice the tomatoes and the mozzarella.
  • Grate the parmesan.

Make the stacks

  • Preheat the oven to 400F.
  • Lay the largest grilled/roasted eggplant slices onto the baking sheet.
  • Place on each eggplant slice a slice of tomato.
  • Sprinkle it with the fresh chopped basil and place on top a slice of mozzarella.
  • Finish it off by covering it all with a slice of grilled eggplant.
  • Sprinkle parmesan over it.
  • Bake in the oven for approximately 10-15 min.
  • Remove from the oven, garnish with basil pesto and fresh basil.

Bon Appétit!

Roasted Eggplant Mozzarella Stacks

This delicious dish can be used as a meat replacement, as it is quite filling (if you use a bigger eggplant) but it can also serve as an appetizer. It fits every season of the year and is the perfect thing to whip up when friends or family are coming over and you want to impress them with something new.
Servings 4

Ingredients
  

  • 1 eggplant
  • salt
  • 100-150 ml olive oil
  • 2 tomatoes
  • basil
  • 190 g mozzarella
  • 100 g parmesan or parmigiano reggiano
  • basil pesto

Instructions
 

Eggplant preparation

  • Slice the eggplant.
  • Sprinkle evenly with salt on each side of the slices. Set aside for 30 minutes to drain. This draws out the bitter juices of the eggplant.
  • Carefully rinse each piece of eggplant under cold water, making sure you remove all the salt. Drain well.
  • Transfer the rinsed eggplant pieces to a clean work surface or arrange them on a large baking sheet in a single layer and pat dry with a paper towel. After that, drizzle them with olive oil on both sides of the slices.
  • Grill on the barbecue or roast them in the oven. If you decide to use the oven, preheat it to 400 F and roast them for about 30-35 min.
  • Chop the basil.
  • Slice the tomatoes and the mozzarella.
  • Grate the parmesan.

Make the stacks

  • Preheat the oven to 400F.
  • Lay the largest grilled/roasted eggplant slices onto the baking sheet.
  • Place on each eggplant slice a slice of tomato.
  • Sprinkle it with the fresh chopped basil and place on top a slice of mozzarella.
  • Finish it off by covering it all with a slice of grilled eggplant.
  • Sprinkle parmesan over it.
  • Bake in the oven for approximately 10-15 min.
  • Remove from the oven, garnish with basil pesto and fresh basil.
  • Bon Appétit!

Video

Author: Sneji
Course: Appetizer
Keyword: #appetizer, #eggplant, #mozzarella, #tasty
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