I just love basil, tomato and cheese on anything: bread, mushrooms, eggs, zucchini and even eggplants. These little snacks are so delicious and so easy and so quick to make that I’ve made them at least a half a dozen times in the last few months. For a family that doesn’t care much for eggplants, they sure eat these up.
I slice them about a ¼ inch thick, brush them with olive oil and sprinkle them with salt and garlic and put them in the oven. After they begin to tender, I add tomatoes and roast them in the oven for a bit more. When they look tender enough, I remove them and add a little pinch of mozzarella cheese and fresh cut basil on each one. I put them back into the oven for a final time until the mozzarella melts. When I remove them, I stack one on top of the other to make them thicker and easier to lift with your hand. I sprinkle them with feta and serve them warm. Wow! These ingredients make such a good team.
Here are the starters:
Here are the backups:
The garlic is also a key player:
This is halftime.
The fourth quarter.
- 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.