Easy Eggplant Stacks
  • 2 large eggplants
  • about a cup of tomato sauce
  • ½- 3/4 lb fresh mozzarella, thinly sliced
  • grated pecorino romano
  • olive oil
  • salt & pepper
  1. Preheat your oven to 385 degrees.
  2. A like to peel some of the skin off, basically making stripes down the eggplant. If you prefer to leave it all on or peel it all off thats ok too!
  3. In a large saute pan, over medium high heat, add a little drizzle of olive oil.
  4. Cook the eggplant for a few minutes on each side, just until lightly golden. Place onto a parchment lined baking sheet. Season lightly with salt and pepper.
  5. Once all the eggplant is cooked you can start stacking. Start with a slice of eggplant, add a little sauce, a slice of mozzarella, another slice of eggplant, more sauce and another slice of mozzarella.
  6. Bake in the oven for about 20-25 minutes until the cheese is melted and golden.
  7. You can top off each stack with a little grated pecorino cheese and fresh chopped parsley before serving.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2014/01/easy-eggplant-stacks-2/