Eggplant-Tomato-Mushroom Stacks

(4 votes)

2 tablespoons butter or margarine
1/4 pound mushrooms, sliced
salt and pepper
1 medium eggplant, about 1 pound
1 teaspoon lemon juice
2 tablespoons, or more, olive oil
2 cloves garlic, minced
2 large, ripe tomatoes
1/4 cup basil leaves, minced, or 2 teaspoons dried basil
1/2 cup mozzarella cheese, shredded

Melt the butter in a skillet and sauté the mushrooms slices until tender, about 3 minutes. Sprinkle them with salt and pepper and set them aside.

Peel the eggplant and cut it into 1/2-inch slices. You should have about 6 slices. Set the smaller, end pieces aside for another use. Sprinkle the pieces with lemon juice. Brush the slices on both sides with the olive oil.

Put the slices on the rack of a broiler pan and broil them 5 inches from the heating element for 2 minutes. Turn the pieces over, spread the garlic evenly over the slices, and broil for 2 minutes more.

Peel the tomatoes and cut them into 1/2-inch slices. You'll need one tomato slice for each eggplant slice.

Top each eggplant slice with a tomato slice. Put a tablespoon or so of sautéed mushrooms on top. Sprinkle on the minced or dried basil. Top each piece with equal amounts of the shredded mozzarella. Broil for 1 minute, or until the cheese melts.

It's an extremely attractive, and highly tasty dish, that will serve three to six, depending on whether you give your guests one or two pieces.



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