Eggplant, Zucchini, and Roasted Tomato Stacks
For 4 stacks, (This recipe is easily doubled)
Peel eggplant and cut 4 slices
Slice summer Squash if eight ball 4 slices, if zucchini 8 slices
8-12 Slices of tomatoes
Chop Garlic and basil
Parmesan
Olive oil
Thinly Slice fresh mozzarella
4 thin slices of provolone
Prepare 2 layers of roasted tomatoes:
Roasted Tomatoes – Using a square or oblong glass pan or even a pie pan, fill the pan with 2 layers of thinly sliced tomatoes, until the pan is ½-3/4 full. First, Thinly slice tomatoes sprinkle with salt, set aside for 20 minutes, drain.
Layer the tomatoes with: Chopped basil, Minced garlic, Parmesan cheese, A drizzle of good olive oil. Bake, in an oven pre-heated to 425 until tomatoes are bubbly and slightly charred on the top.
Beat an egg and sprinkle some breadcrumbs onto a plate or a sheet of wax paper.
Slice the eggplant, dip into the egg and breadcrumbs and place on a parchment lined pan drizzle the paper with olive oil and top with the breaded eggplant. Bake at 350 until the slices are golden brown and tender. Turn the slices after 10-12 minutes
Slice the zucchini into rounds drizzle with olive oil. Roast or grill the slices of zucchini until tender and slightly browned on the edges.
When all of the vegetables are prepared:
Place each slice of eggplant on a parchment lined tray.
Top with a thin slice of provolone, top with a slice of tomato and then zucchini, mozzarella, and another slice of tomato. Repeat until all the veggies and cheese are used. Sprinkle the top with a little parmesan.
Bake in a preheated 350 degree oven until the cheese melts. Serve warm or at room temperature.
Garnish with a few small basil leaves and a drizzle of balsamic glaze. (optional)
