Tomato, Basil and Mozzarella Stacks
long eggplant (not more than 4cm wide)
Large handful basil leaves
8 vine ripened tomato's
Buffalo mozzarella cheese
Extra virgin olive oil
oven to 175 degrees celcius.
These are really easy to make, look stylish and taste great. You
need to make sure the tomato's are the same size as the eggplant.
You don't want these to be huge. They need to be cute and petite.
Slice ½ inch pieces of eggplant, tomato, and mozzarella,
start with a piece of eggplant then a slice of tomato, then a
slice of mozzarella, in between each layer place a few leaves
of basil. Each stach has two layers of each. Hold together with
a cocktail stick. Make a dressing of olive oil and balsamic and
drizzle a very small amount over each stack. Place on a tray lined
with tinfoil. Bake for approximately 15 to 20 mins. Or until the
mozzarella has just started to melt over the eggplant and tomato.
These are great for a party but also as an entrée served
with perhaps a little green salad on the side.