Garden fresh Eggplant, tomatoes and basil stacks, roasted with an herb wine drizzle.
Course Salads and Veggies
Cuisine Mediterranean
Keyword Mediterranean Eggplant Tomato Stacks
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
season 30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4servings
Equipment
Saute pan
Baking pan
Parchment paper and foil
Ingredients
4Portobello mushrooms medium size
2Eggplantenough for 4 slices per eggplant
4Tomatoes large
4ozManchego or other Sheep Cheese - 4 oz, sliced into 8 slices (2 per tower)sliced into 8 slices, 2 per tower stack
Fresh basil 1 bunch
1/3cupOlive oil more if needed
4tbspButter
1cupFlour
1/2cupCorn flour
1tbspSmoked paprika
2tspSalt
1tspDried Thyme
2Garlic clovescrushed
1/2cupWhite wine
Instructions
Cut eggplants 1/2 inch thick. Place on a baking sheet, sprinkle with a little salt. Let sit for 30 minutes to debitter the eggplant. Brush the salt off after 30 minutes.
Cut stems off of the portobello mushrooms and trim to 1/2 thick rounds (4 total). Set aside.
Cut tomatoes to 1/2 inch thick rounds (8 total, 2 per stack). Set aside.
Mix the dredging ingredients: flour, corn flour, paprika, 1 tsp salt and thyme and mix.
Preheat the oven to 350
In a hot frying pan, place 2 tbsp olive oil and 1 tbsp butter. Brush a little olive oil on both sides of the eggplant, dip in dredging flour and and sauté both sides of the eggplant. Set aside. Do the same with the mushroom slices.
Arrange the towers on a parchment paper lined baking sheet placing the mushroom upside down first. Layer an eggplant slice, a tomato, cheese slice, then another eggplant, tomato then cheese.
In a small bowl, whisk the white wine, 2 crushed cloves of garlic, finely chopped basil (leaving some whole for garnish), and 2 tbsp of olive oil. Drizzle the sauce over each tower. Cover with parchment paper first then foil.
Bake at 350 for 30 minutes.
Place finely chopped basil on top just before serving.