Eggplant, Tomato and Mozzarella Stacks

This mouthwatering appetizer or light lunch is bursting with flavors and is a great example of how good simple dishes can taste.  Only three ingredients are needed (plus seasoning, of course).  For this reason, it is important to get the best quality ingredients you can find:  fresh mozzarella, ripe, meaty tomatoes and purple baby eggplants. I experimented with this recipe for a class at the cooking school, where the whole menu highlights Mediterranean “small bites”. This is one of the dishes we are making and I look forward to sharing a few more with you in my upcoming posts!

Eggplant, Tomato and Mozzarella Stacks

      (Makes 4-5)

• 1 purple eggplant, about 3” in diameter, sliced into ½” rounds
• 2 tomatoes, sliced into ¼” slices
• olive oil
• dried Greek oregano
• 5 fresh mozzarella, sliced
•  sea salt
•  freshly ground black pepper
•  Parmesan cheese
•  olive oil for drizzling
•  balsamic vinegar for drizzling

1. Preheat the oven to 425° F.
2. While your oven is heating, place the sliced eggplants on a parchment paper-lined baking sheet. Drizzle the eggplant with olive oil and top with salt and pepper. Turn each slice over and repeat with your seasoning. Place in the oven and roast for 20 minutes, or until they are lightly brown. Remove to a platter and set aside.
3. Place the sliced tomatoes on the same baking sheet. Drizzle them with olive oil and top with salt, pepper and oregano. Turn each slice over and repeat. Place in the oven and roast for 10 minutes. Remove to a platter and set aside.
4. Set your oven to “broil”.
5. Line the baking sheet with a clean parchment paper. Using a spatula, gently begin stacking with a slice of eggplant, tomato, and mozzarella cheese. Repeat a second time, making sure to choose smaller slices (if possible) as you work your way up. Finish with a generous sprinkle of Parmesan Cheese.
6. Place the baking sheet with the stacks under the broiler for about 5 minutes, or, until the mozzarella is melting down the side and developing a golden color on the top.
7. With the help of a large spatula gently remove the stacks from the pan to a serving plate.
8. Just before serving, drizzle with some olive oil, balsamic vinegar and a pinch of salt and pepper.