Eggplant Stacks

This is a great summer side dish and very simple to assemble.  To make it a full meal you just need to add some prosciutto for protein and you have a winner dish everyone will love,

Eggplant Stacks

2 large (globe) eggplants, about 1 pound each

1 tsp salt

1/4 tsp pepper

8 slices of mozzarella (or you can use the bagged shredded mozzarella)

4 bell peppers (red or orange work best)

1 jar of roasted bell peppers

Extra Virgin Olive Oil

Fresh basil leaves

8 slices Prosciutto (di Parma or San Daniel recommended), optional

juice from 1/2 a lime

Cut the eggplant in to 8 round slices, approximately 1/2-1 inch thick.  Sprinkle with salt and pepper and place on a grate to allow to dry out a bit.  Cover with a towel until ready to use.

Slice the bell peppers in half and remove stems and seeds.  Grill bell peppers over medium heat until they are blackened and blistered, turning occasionally.  Approximately 12-15 minutes.  Remove and set aside.  

In a food processor, blend the jarred bell peppers, with the oil from the jar and juice from 1/2 the lime.  Set aside.  When cool cut the peppers again in half.

Lightly brush the eggplant slices with olive oil.  Grill over medium heat until the undersides are well marked then flip them over and grill the other sides the same way.  About 3-4 minutes per side.

Preheat oven to 350 degrees.

 

On a baking tray lined with non-stick foil, place 4 slices of eggplant.  If using Prosciutto, place a slice on the eggplant. Place one slice of bell pepper on top.  Top with cheese and another slice of Prosciutto if using .  Top each with another slice of eggplant.  Top with remaining bell pepper slices.  Bake in oven until the cheese is melted.  Remove from oven.  

On a plate carefully transfer the eggplant stacks.  Top with basil leaves.  Spoon the bell pepper sauce around the plated eggplant stacks and serve.