Grilled Eggplant Stacks (And Other Passover-Friendly Lunches) | The Nosher
Ingredients
- 1 medium eggplant
- Salt and pepper
- Cooking spray
- 1 Tbsp olive oil
- 1 large, ripe tomato
- 4 oz fresh mozzarella, sliced
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- Salt and pepper
- Fresh basil (optional)
Instructions
- Cut a brown paper bag and lay out on the counter or table. Slice eggplant into 1/2 inch slices and lay out on top of paper. Sprinkle with salt and pepper and allow eggplant to sit for 1 hour. Flip eggplant slices and let sit for another hour. (if you don’t have a paper bag, you can lay out on baking sheets, paper towel or parchment. The paper bag helps absorb some of the excess water).
- Blot eggplant with towel to remove excess water.
- Preheat oven to 400 degrees. Spray baking sheet with oil.
- Lay eggplant slices in one layer and roast for 12-15 minutes, or until just brown.
- Stack eggplant, tomato, mozzarella and repeat. Drizzle small amount of balsamic vinegar and olive oil on each stack. Add salt and pepper to taste.
- Garnish with fresh basil if desired.
