Stacked Mediterranean Eggplant

(2 votes)

vegetable oil spray
2 medium eggplants, sliced into 12 half-inch slices
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons black olive spread (available in most specialty food shops)
1 1/2 tablespoons chopped capers
2 tablespoons coarsely chopped fresh basil leaves
1/4 teaspoon red pepper flakes
2 large cloves garlic, minced
3 medium tomatoes, sliced into 12 half-inch slices
6 thin slices of fontina cheese, about 1/2 pound
chiffonade of fresh basil leaves

Preheat oven to 350 degrees F.

Spray cooking sheet with vegetable spray. Bake eggplant on sheet for 10 minutes or until slices can be easily pierced with a fork. Do not overcook: the eggplant will be baked again.

Combine olive oil, olive spread, capers, chopped basil, pepper flakes and garlic. Spread 1 tablespoon of the mixture on the 6 largest eggplant slices.

Cover each with a tomato slice and 1/2 slice of Fontina cheese. Layer the remaining ingredients in the following order: eggplant, olive spread, cheese and tomato.

Bake the stacked eggplant for 10 to 12 minutes or until cheese has melted. Roll six basil leaves into thin cylinders, cut them into fine strips for a chiffonade garnish and serve.



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