![]() ![]() Just before serving, stack the layers and then bake to melt the cheese to serve. Keep everything covered in the fridge for up to a day. Roast the eggplant and tomato and marinate the mozzarella. This is a great make ahead recipe, so they are ideal if you are entertaining. They can also be served as a side dish with pastas and pizzas, and work great with chicken, seafood and beef mains. These eggplant, tomato and mozzarella stacks are great to serve as a sit down appetizer with a fresh salad, simply seasoned arugula works amazingly well with these. It's a blend of herbs that is commonly used in your favorite Italian dishes. Some seasoning blends contain salt and garlic powder. Frequently Asked QuestionsĪ basic Italian seasoning comprises of basil, oregano, thyme and rosemary, but different brands can include other herbs like sage, majoram or fennel. ![]() In a pinch you can use shredded mozzarella in between the layers. I love to make these eggplant stacks with fresh mozzarella as it's so light and creamy, but I have also used pizza mozzarella which is pressed and denser. ![]() Stack the eggplant, tomatoes and mozzarella.Slice and roast the tomatoes (photo 4).Slice and marinate the mozzarella (photo 3).Slice and marinate the eggplant (photo 1).Salt and Sugar: To season the tomatoes before roasting.īe sure to scroll down for the full recipe!.Balsamic Vinegar: This gives a wonderful tangy sweet flavor and balances out the creamy cheese.Garlic: Freshly diced garlic is used in the marinade for the eggplant.Extra virgin olive oil is used to marinate the mozzarella for a richer flavor. Oil: A high heat neutral oil is used for roasting the eggplant, vegetable, canola or avocado all work well.If you use Italian herbs with no salt added to the mix, you may want to add a little extra salt. Italian Seasoning: This gives that unmistakable herby flavor.Mozzarella: For the best flavor and texture, use fresh balls of mozzarella.Large heirloom tomatoes are also a great choice. You will want to use fairly large tomatoes so that they stack well. Tomatoes: I used greenhouse tomatoes for this recipe.Eggplant: Pick an eggplant that is heavy for it's size with a shiny skin and green stalk.They are also a great keto low carb option, coming in at 12g of carbs. Dietary info: These eggplant, tomato ad mozzarella stacks are vegetarian and gluten-free.Simple ingredients: You are likely to have quite a few ingredients already in your pantry, then you just need some fresh produce and you are good to go.You can make the separate elements ahead of time and then quickly bake them before serving. Make ahead: These are a great option if you are entertaining.Simple to make with everyday ingredients, these little beauties are sure to impress with their fresh, sweet and tangy flavors.īe sure to try my Baby Eggplant Stir Fry and Lamb Stuffed Eggplant too! Why you will love this recipe! With flavors of balsamic, garlic and herbs, these little stacks pack a punch in the flavor department. Sliced eggplant is marinated and roasted, and then stacked with sweet and salty tomatoes and creamy fresh mozzarella. If you love all things Italian, then you are going to fall in love with these eggplant, tomato and mozzarella stacks. Marinated with balsamic, garlic and herbs, these vegetarian eggplant stacks are impressive to serve and perfect for your next dinner party! ![]() Rounds of roasted eggplant and tomato are stacked with creamy mozzarella and garnished with fresh basil. This Italian inspired recipe is perfect to serve as a delicious appetizer or flavorful side dish. ![]()
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