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GRILLED EGGPLANT, MOZZARELLA AND TOMATO STACK

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These eggplant stacks are a great appetizer for a party. You can  grill eggplants the day before, and build the stacks right before the party.

Ingredients for 5 servings: 

1 large eggplant
2 large tomato
2 large ball of mozzarella
1/2 red chili
1-2 sprigs of basil
2-3 tbsp. tablespoons olive oil
1 tsp. balsamic vinegar
a pinch of dried oregano
Salt and pepper
 
Slice thinly eggplant and tomato. Cut mozzarella into slices. Deseed chili pepper and finely chop. Chop basil; try tearing them by hand rather than using a knife. 

Preheat a grill on high, covered for 5-10 minutes, and then reduce heat to medium-high. Brush both sides of eggplant slices with olive oil and season with salt and pepper. Place on grill, and cook, uncovered, turning once, until browned, about 5-6 minutes.
 
Alternatively, preheat a frying pan with 1 tbsp. of olive oil and fry the eggplant slices on both sides until golden brown. 

On a plate, lay a circle of grilled or fried eggplant; put a slice of mozzarella on top and a slice of tomato, then eggplant, mozzarella and tomato.
 
Sprinkle with chopped basil, chili pepper, dry oregano and drizzle with remaining olive oil and balsamic vinegar.
Another option to make these stacks is with goat cheese, both ways are delicious!
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Sincerely yours,
Nellie
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog