Thursday, September 4th, 2008

Eggplant, Tomato, & Mozzarella Stacks

Eggplant, Tomato, & Mozzarella Stacks

Since I wasn’t blessed with that natural salad-craving, veggie-loving gene like my mom was (I think I got a double-dose of “sweet tooth” instead), I have to look for creative ways to sneak this all-important food group into the diet. If you – or maybe your kids – feel the same way, here’s a simple, yet delicious, vegetable side dish recipe that should work like a charm. (And it looks great too!)

Eggplant, Tomato, & Mozzarella Stacks
{recipe via College Cooking}

Ingredients: (Serves 12)
2 eggplants
Salt and pepper
4 tomatoes
1 pound shredded mozzarella cheese

Directions:
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.

Enjoy!

•••

– Jennifer Sbranti
www.hostesswiththemostess.com

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