"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Eggplant, Tomato, & Mozzarella Stacks Recipe

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This recipe for Eggplant, Tomato, & Mozzarella Stacks, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Taylor
Added: Friday, January 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants
Salt and pepper
4 tomatoes
2 cups (approx) shredded mozzarella cheese

Directions:
Directions:
Preheat the oven to 350F. 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.

Personal Notes:
Personal Notes:
A delicious way to get your veggies in.

 

 

 

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