So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It’s best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.
Ingredients: [‘eggplants’, ‘olive oil’, ‘tomatoes’, ‘mozzarella cheese’, ‘herbs’, ‘salt and black pepper’, ‘vinaigrette dressing’]
Quantity of Ingredients: [“2 eggplants (nicely round, not slender)”,”4 teaspoons olive oil (or more)”,”2 large ripe tomatoes”,”8 slices mozzarella cheese (pre-spiced is fine)”,” finely chopped herbs (like basil, oreganum, thyme)”,” salt and black pepper”,”4 tablespoons vinaigrette dressing (if making this a salad)”]
Number of Servings: 2
Steps: [‘Heat oven to 350 deg F/180 deg Celsius.’, ‘From each eggplant/aubergine, slice 6 rounds, about 1/3″ thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.’, ‘Bake for about 15 minutes, or until the slices are soft — do not burn. Cool and keep.’, ‘To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.’, ‘Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.’, ‘Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.’, ‘SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.’, ‘You will have 4 stacks, serving 2 – 4 people.’, ‘As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.’, ‘As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.’]