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Stacked Eggplant Round

Stacked Eggplant Rounds

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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Servings

4 Servings

Ingredients

  • Canola Oil Cooking Spray
  • 2 eggplants unpeeled, sliced into 1/2 inch rounds
  • Kosher salt
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly ground pepper
  • 1 8 ounce container feta cheese, crumbled
  • 6 on-the-vine tomatoes seeded and chopped or 1 (16 ounce) can chopped tomatoes, drained
  • 1 green pepper seeds and ribs removed, finely chopped
  • 8 large basil leaves

Instructions

  • Preheat oven to 425°F. Lightly spray jelly-roll pan with cooking spray.
  • Place eggplant slices on paper towels and sprinkle lightly with salt. Let sit for about 5 minutes. Pat dry with more paper towels.
  • Lay the eggplant rounds in a single layer on a prepared pan. Brush with olive oil and season with pepper. Roast for 15 minutes; turn over and brush with oil. Continue roasting for 10 minutes more.
  • While eggplant is roasting, combine feta, tomatoes, and peppers in a medium bowl. Set aside.
  • Stack basil leaves, roll them up like a cigar, and slice them into thin strips (a chiffonade).
  • Place one slice eggplany on a serving platter. Spoon 1 - 2 tabelspoons feta mixture on top. Repeat layers. Finish with a few shreds basil. Repeat with remaining ingredients.
  • Serve with Braised Carrots.
  • Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)