Recipe

Eggplant Stacks Recipe

	Upstatevoyager / All my dishes 2 years, 2 months ago Perfect for a light dinner, brunch or a side for grilled beef. Prep:15m Cook:10m Servings:6	Upstatevoya
	eggplant feta

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Ingredients

1 medium to large eggplant

1 large sweet or spanish onion, sliced 1/4 inch thick

2 tomatoes, each cut into 6 slices

2 tablespoons olive oil

kosher salt to taste

ground black pepper to taste

12 large basil leaves

8 ounces feta cheese, crumbled

Directions

Trim stem and bottom ends of eggplant.

Slice eggplant into 12 rounds.

Lay slices on paper towels and sprinkle with salt. Allow to stand 30 minutes to drain excess moisture.

Rinse eggplant slices and pat dry.

Brush eggplant slices with olive oil.

Grill or broil eggplant slices untl softened and lightly browned.

Top each eggplant slice with a slice of onion.

Top each with a tomato slice and sprinkle with salt and pepper.

Top each with one basil leaf and sprinkle with feta cheese.

Place on rimmed baking sheet and place under broiler until cheese melts and bubbles.

Serve hot.

Can be served on English muffin halves for an easy brunch dish.

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Comments

jaie 2 years, 2 months ago said:
Sounds fantastic! I love grilled eggplant, but use the good ol' George Foreman in the cooler months. These sound great.

waterlily 1 year, 5 months ago said:
This sounds delicious!

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