Eggplant Cheese Tomato Garlic Stackers

Ingredients

• 2 medium eggplant
• 150 grams cheese (mozzarella or similar)
• 3 medium tomato
• 3 cloves garlic
• 3 tablespoons olive oil
• 10 leaves fresh basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Prepare eggplant slices — Slice the eggplants into 1/2 inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towel.
2. Roast eggplant — Brush eggplant slices with olive oil on both sides, season with pepper. Arrange on a baking sheet and roast in a preheated oven at 200°C (400°F) for 15 minutes until tender and lightly golden. Let cool.
3. Prepare cheese mixture — Mince garlic finely and mix with sliced or shredded cheese and one tablespoon of olive oil. Season with a pinch of salt and pepper.
4. Slice tomatoes and basil — Cut tomatoes into thin slices. Wash and pat dry fresh basil leaves.
5. Assemble stackers — On each plate, layer one slice of roasted eggplant, a spoonful of garlic cheese mixture, a slice of tomato, and a basil leaf. Repeat to form 2-3 layers per stacker.
6. Chill and serve — Chill the stackers in the fridge for 10 minutes before serving for flavors to meld. Drizzle with remaining olive oil if desired.