Eggplant/Tomato Stack

Eggplant/Tomato Stacks

 

Ingredients:
1  eggplant
1 large tomatoes, to match the diameter of the eggplant
Cheese of your choice (parmesan, feta, mozerella)
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste

Prep:
-Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and pepper.
-Cut the tomatoes crosswise to 1/4” thick rounds.
-Lightly oil the baking pan. Arrange eggplant rounds side by side. Top each with tomato rings and sprinkle with cheese.
-Add another layer of eggplant, tomato rounds and top with more cheese.
-Preheat the oven to 400F
-Drizzle some olive oil on top of each stack and bake for 15 minutes.