Campania Eggplant Stack
Makes 6 towers
- Aubergine eggplant cut into 12 single 1/3 inch slices
- 3 large ripe tomatoes
- 12 fresh basil leaves
- 6 thin slices of mozzarella
- Spice mixture: 3 pinches salt, 6 turns pepper, 3 teaspoons finely chopped oregano, 3 teaspoons finely chopped thyme
- extra virgin olive oil
- aged balsamic vinegar
Brush eggplant with olive oil on both sides and grill both sides for several minutes until tender. cover a cookie sheet with non-stick baking paper, loosely arranging 6 eggplant slices. Pre heat oven to 200 F then gently dust eggplant with half of herb mixture. Next slice each tomato into 4 even slices, placing one slice on top of each eggplant. Add one basil leaf to each tomato slice and sprinkle again with half of remaining spice mixture. Add remaining eggplant, then tomato to each stack again sprinkle with remaining spice mixture. Top each tower with one slice of mozzarella cheese and basil leaf.
Place toothpick in the center through the tower then gently drizzle aged balsamic and olive oil over tower. Place in oven until tomatoes are warm and mozzarella is melted.