Baked Eggplant, Tomato And Basil Stacks - cooking recipe

Ingredients

2 None small eggplant, cut into 8 slices each
2 tsp salt
2 None zucchini, diagonally sliced
1/4 cup olive oil, plus extra, for drizzling
1/4 cup balsamic vinegar, plus extra, for drizzling
2 cloves garlic, crushed
4 None tomatoes, thickly sliced
None None pinch of sugar
16 slices fresh mozzarella
1/4 cup fresh basil leaves
None None salad, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with baking paper. Place eggplant in a bowl and toss with salt. Set aside for 10 mins. Rinse and pat dry.
Combine eggplant and zucchini in a large ovenproof dish. Whisk together olive oil, balsamic vinegar and garlic, pour over vegetables, tossing well.
Bake for 15-20 mins, until tender, turning once. Arrange tomatoes (reserve tops) in a shallow dish and sprinkle with sugar. Cover and set aside.
Layer eggplant, zucchini, tomato, mozzarella and basil leaves alternately in 4 stacks on prepared tray. Finish each stack with a tomato top. Bake for 5-10 mins, until the cheese begins to melt.
Drizzle with olive oil and balsamic vinegar and serve with salad.