Eggplant Stacker
- 1 large purple eggplant (sliced into 1 inch rounds)
- 3-5 garlic cloves (peeled and thinly sliced)
- 1 teaspoon dried basil
- 1 cup pasta sauce (organic or homemade would be best)
- 1 cup shredded light mozzarella
- 1 teaspoon dried thyme
- olive oil for drizzling
- Salt and pepper to taste
- Preheat oven to 375 degrees F.
- Lay out eggplant rounds on parchment lined cookie sheets in single layers. Cut 2-3 slits in each round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 15 minutes or so.
- In small bowl, thyme and basil together. Set aside.
- Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant. Begin with a slice of eggplant and smear with a couple tablespoons of pasta sauce and top with mozzarella cheese. Build each stack two layers tall, top with herbs and a sprinkle of Parmesan cheese and breadcrumbs (optional). Drizzle tops will olive oil.
- Increase the temperature of the oven to 400 degrees F.
- Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted.
