Margherita Eggplant Stacks
Author: 
Recipe type: side or appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 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
Instructions
  1. Wash and slice the eggplants.
  2. Rub or brush olive oil on both sides.
  3. Arrange the slices flat on a cookie sheet.
  4. Sprinkle with garlic and salt.
  5. Bake at 350 degrees for about 15 minutes.
  6. Remove and add tomatoes. Cook for another 10 minutes.
  7. Remove and add basil and mozzarella cheese. Sprinkle evenly over the tops of all the eggplant slices.
  8. Cook until mozzarella is melted.
  9. Remove and stack the slices in groups of two.
  10. Sprinkle with feta evenly across the stacks.
  11. Serve warm as an appetizer or side dish.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/margherita-eggplant-stacks/