Friday, March 21, 2008

Eggplant Stacks

A bit nicer than just mozzarella, tomato and basil salad;)

2 medium eggplants, sliced into 1/2in thick slices
olive oil
cottage cheese
mozzarella, thinly sliced
tomatoes, thickly sliced
prosciutto slices (optional)
fresh basil leaves
salt & fresh ground pepper

Brush eggplant slices with oil and grill 2-3 minutes on each side until browned. Lightly oil large baking dish, then place half eggplant slices in dish. Season cottage cheese with salt & pepper, then top eggplant slices with cottage cheese and place another layer of eggplant on top of cottage cheese. Top with a mozzarella slice, a slice of prosciutto and a tomato slice. Drizzle with olive oil and bake at 200C for approx 20 minutes, until golden brown & heated through. Garnish with fresh basil and serve either warm or cold.

No comments: