Dominex Eggplant Stacks Recipe
Updated: Nov 19, 2018
No Eggplant Stack fits all. For this recipe we've chosen to use homemade mozzarella, tomatoes, and Dominex Eggplant. Get creative with your stack, add mushrooms, peppers or your favorite ingredients.
1 package Dominex Eggplant Cutlets (thawed) 2 tablespoons balsamic vinegar Freshly ground black pepper and salt 8 slices large tomato, 1/4-inch thick 1 ½ teaspoons minced garlic ½ pound fresh mozzarella, ¼ inch slices Olive oil for drizzling
DIRECTIONS Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil. Arrange the eggplant cutlets in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper. Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic. Roast the tomato slices until soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant cutlets according to directions on the box. Let the tomato and eggplant slices cool until you can handle them with your fingers. Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
WATCH HOW WE MADE IT
Learn more about Dominex Eggplant Products on DominexNaturalFoods.com