Baked Eggplant Stacks

For my New Years resolution, I have found 52 new recipes to try throughout 2013.

Here's #1.....

Baked Eggplant Stacks

4-5 Servings

1 large eggplant
3 or 4 large tomatoes, to match the diameter of the eggplant
Crumbled feta OR goat cheese (Thanks Sam) 
1/2 cup fresh basil leaves
Juice of half lemon
2 garlic cloves
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste

Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.

Once ready drizzle olive oil on top of each slice and grill them on a lightly oiled baking pan for 3 minutes on each side. 

Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender or food processor until smooth.

Cut the tomatoes crosswise to 1/4” thick rounds.

Lightly oil the baking pan. 

Arrange 4 eggplant rounds side by side. 

Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. 

Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

Tip:  I used feta for my recipe; HOWEVER, courtesy of the suggestion from Sam, I would highly suggest using goat cheese instead. The feta cheese didn't melt as much as the goat cheese would have. 

Preheat the oven to 400F.

Drizzle some olive oil or balsamic vinegar on top of each stack and bake for 15 minutes and enjoy!!