Test Recipe

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Slice the Eggplant and Tomatoes: Slice the eggplant into 1/2-inch thick rounds. Slice the tomatoes into 1/4-inch thick rounds. Prepare the Eggplant: Lay the eggplant slices on a baking sheet or a large plate. Sprinkle both sides of the eggplant slices with salt and let them sit for about 10 minutes. This helps to remove excess moisture and bitterness. After 10 minutes, pat them dry with paper towels. Grill the Eggplant: Brush both sides of the eggplant slices with olive oil. Heat a grill pan or a regular skillet over medium-high heat. Grill the eggplant slices for about 2-3 minutes per side until they are tender and have grill marks. Remove from heat. Assemble the Stacks: On a baking sheet, layer the stacks by placing a grilled eggplant slice, followed by a tomato slice, a sprinkle of minced garlic, some fresh basil leaves, and a generous amount of mozzarella and Parmesan cheese. Repeat this process to create multiple stacks, depending on the number of servings you desire. Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the cheese is melted and bubbly, and the stacks are heated through.