Ingredients

The following ingredients have 4 Servings
  • 2 Eggplant (cut into 12 slices)
  • salt (to taste)
  • peppers (to taste)
  • 4 Tbsps olive oil
  • 1 clove garlic cloves (finely chopped)
  • 1 shallot (finely chopped)
  • 3 tomatoes (quartered; seeds removed and diced;)
  • 3 tomatoes (thinly sliced)
  • 1 Tbsp fresh parsley (chopped)
  • 2 balls Mozzarella (175 g | 6 oz each)
  • 4 sprigs fresh parsley (for garnish)

Instruction

  • Preheat oven to 400 degrees F.
  • In a grill pan over medium-high heat arrange eggplant and season with salt and pepper. Brush with olive oil and grill in batches for approximately 5 minutes on each side, until golden brown.
  • Meanwhile, heat the remaining olive oil in a skillet and saute the garlic and shallot for about 2 minutes. Add the diced tomatoes, season with salt and pepper and simmer for 2 minutes. Stir in the fresh parsley.
  • Drain the mozzarella and cut into 12 slices.
  • Spray a shallow baking dish with non-stick cooking spray and stack the eggplant in the following manner - 1 eggplant slice followed by 1 slice of tomato, season with salt and pepper, topped with a slice of mozzarella. repeat the layer once more. For the third layer stack a slice of eggplant, drizzle with the diced tomato mixture and top with a slice of mozzarella. Repeat until you have four stacks total.
  • Bake for 5 minutes until the cheese begins to melt.
  • Serve with the remaining tomato salsa and garnish with fresh parsley.