Thursday, August 21, 2008

Eggplant Stack

Layers of grilled eggplant, zucchini, tomato, basil and fresh mozzarella make this summer dish a real treat. This recipe is originally from last issue's Better Homes and Garden magazine where a reader won a contest for her original recipe. Since then, I have seen this everywhere from The Kitchn to the cafe at my work place.

  • From the original recipe - tomatoes, eggplant, yellow bell pepper, fresh mozz, basil, balsamic vinegar and prosciutto.
We had vegetarian company, so it was a great way to use a lot of my veggies.

Drizzle eggplant with lots of olive oil and grill.

I also used zucchini.

Since we had a large party, I laid everything on a large platter rather than stack each one individually. I left out the prosciutto due to our vegetarian friends, but if you are using it, 1 slice per serving is enough because of it's salt content.

The dish was so simple and surprisingly tasty. Who would've ever thought! Everyone loved it.

For my neighbors, I made some individual ones especially for them. Definitely try this recipe!


Miss Shortcake said...

absolutely incredible. When I cook, I love to make my food asthetically pleasing, but this take the cake!

Kevin said...

Those stacks look good!

Coveiter said...

oh my!! this looks completely yummy!

{ julie }