Margherita Eggplant Stacks
Author: Dana Garner
Recipe type: side or appetizer
Prep time:
Cook time:
Total time:
Serves: 4-5
- 2 small eggplants, sliced into ¼ pieces
- ¾ cups of grape or cherry tomatoes, sliced
- 3 large cloves of garlic, minced
- 4 large basil leaves, sliced into short strips
- ¼ cup of mozzarella cheese
- ¼ cup of feta
- ½ cup of olive oil
- 1 teaspoon salt
- Wash and slice the eggplants.
- Rub or brush olive oil on both sides.
- Arrange the slices flat on a cookie sheet.
- Sprinkle with garlic and salt.
- Bake at 350 degrees for about 15 minutes.
- Remove and add tomatoes. Cook for another 10 minutes.
- Remove and add basil and mozzarella cheese. Sprinkle evenly over the tops of all the eggplant slices.
- Cook until mozzarella is melted.
- Remove and stack the slices in groups of two.
- Sprinkle with feta evenly across the stacks.
- Serve warm as an appetizer or side dish.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/margherita-eggplant-stacks/
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