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Monday, December 17, 2012,8:50 PM by
J.Sujatha

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EGGPLANT, TOMATO, AND MOZZARELLA MOUNTAINS

Serves :
8

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Arrange the eggplant slices on a preheated hot griddle pan or under a hot broiler and cook until browned on both sides.
  • Lightly oil a baking sheet.
  • To prepare the stacks, place 4 of the eggplant slices on the baking sheet.
  • Put a tomato slice and a mozzarella slice on each one, and then make a second layer of eggplant, tomato, and mozzarella, sprinkling each layer with salt and pepper.
  • Skewer with a toothpick through the center to hold the stacks together.
  • Place the stacks in a preheated oven, 375°F, and cook for 10 minutes.
  • To serve, transfer the stacks on to individual serving plates and carefully remove the toothpicks.
  • Drizzle with a little oil and top with a spoonful of Pesto.
  • Garnish with mint sprigs and serve warm or at room temperature.

INGREDIENTS

  • 2 eggplant cut into 8 slices
  • 8 beef tomatoes, peeled, then cut into8 slices 
  • 500 grams buffalo mozzarella, cut into 8 slices
  • 4 tablespoons Cooking oil, plus extra for oiling
  • Salt and pepper
  • Mint sprigs, to garnish 
  • Pesto to serve

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