Kosher salt and freshly cracked black pepperto taste
dried oreganoto taste
8ounceball of fresh mozzarella cheese
½cupparmesan cheesefreshly grated
balsamic vinegarfor serving (optional)
extra virgin olive oilfor serving (optional)
fresh basilfor serving (optional)
Salt the Eggplant:
Wash the eggplant, slice crosswise into ½-inch thick slices, and sprinkle the slices heavily with salt. Place in a strainer for 30 minutes.
Rinse the eggplant well under cool water; place the slices onto a paper towel to blot dry.
Prepare the Stacks:
Place the baking sheet into the preheated 400 degree F.
Brush a large baking sheet covered with aluminum foil with olive oil and place 8 slices of the eggplant in a single layer onto the baking sheet.
Top the eggplant with a slice of tomato that fits it the best. The sizes will be a little different. You may need to cut some of the slices in half or quarter to fit the smaller eggplant slices. Top with a slice of mozzarella cheese and sprinkle with freshly grated parmesan cheese and dried oregano to taste.
Bake for 20 to 25 minutes, or until cheese is bubbling and the eggplant is tender. During the last few minutes of roasting, turn on the broiler to brown the cheese on top, about 3 to 5 minutes.
To serve, carefully stack two of the eggplant and tomato slices melted with cheese on top of one another. Drizzle with balsamic vinegar and garnish with fresh basil.
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