Eggplant stacks

Eggplant stacks

NZ Woman's Weekly 17/2/2008

Your
Rating:

Ratings: No ratings yet

1

Ingredients

2 Eggplant, sliced into 2cm-thick rounds
1 Olive oil
2 cups Cottage cheese
1 Salt & freshly ground pepper
100 g Mozzarella cheese, thinly sliced
2 Tomatoes, Thickly sliced
8 slices Prosciutto
1 garnish Basil

Directions

  1. Heat a chargrill or barbecue on high. Brush eggplant slices with oil and cook for two to three minutes on each side to brown.
  2. Heat oven to 200 degC. Season cottage cheese with salt and pepper. Lightly oil a baking dish, then place half the eggplant slices in the dish, top with a little cottage cheese and cover with a second slice of eggplant.
  3. Repeat layers, then top each stack with a slice of mozzarella, prosciutto and a slice of tomato.
  4. Drizzle with olive oil and bake for 20 minutes or until golden brown and heated through. Garnish with fresh basil.

Tip: A salting process used to be recommended to remove bitter and indigestible juices from eggplant as it was often over-mature. However, with the young, tender eggplants that are now available, this is no longer necessary.

Comments