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Eggplant, Tomato, and Mozzarella Stacks


2 eggplants

Salt and pepper

4 tomatoes

1 pound shredded mozzarella cheese


Preheat the oven to 350º. Lightly coat a baking sheet with cooking spray.

Cut each eggplant into 12 slices and place on the baking sheet. Season with salt and pepper and bake for 20 minutes or until the eggplant is soft.

Cut each tomato into 6 slices.

Top each of the eggplant slices with a slice of tomato and sprinkle with some of the mozzarella cheese. Place half of the eggplant stacks on top of the other half of the stacks so each one has six layers. Bake for 20 minutes, or until the cheese is lightly browned. Let cool for 5 minutes and serve.


Eggplant, Tomato, and Mozzarella Stacks College Cooking

Recipe Source:

College Cooking