Eggplant Parmesan Deconstructed or Eggplant Stacks as my husband refers to them as are one of my families favorite dishes. The warm eggplant melds together with the mozzarella and tomato and the combination is wondrous. They are ideal as a starter and perfect at this time of year when you are trying to enjoy the last of summer’s bounty. —
INGREDIENTS: (Makes Four Servings)
1 large eggplant
1 tbsp salt
Olive oil
2 large tomatoes
1 ball of mozzarella
Basil leaves
Salt and freshly ground pepper
DIRECTIONS:
Slice eggplant into 1/2 inch rounds (any thicker and they don’t crisp up and any thinner they stick to the pan). Place in a colander over the sink, sprinkle with liberal amounts of salt and let sit for 40 minutes tossing occasionally. Preheat oven to 400 degrees.
After “salting” the eggplant, pat each slice on both sides with a dry paper towel to remove excess moisture and place on a baking sheet. Using a pastry brush, coat each side with olive oil. Roast the eggplant for 8 minutes on each side until crispy. Allow to cool slightly.
Slice the tomatoes and mozzarella into 1/2 inch rounds and begin to construct the stacks by layering eggplant, tomato, mozzarella and basil leaves 2 or 3 times finishing off with eggplant. Drizzle with olive oil and season with salt and pepper.
