Woman's Day
Ingredients
Method
1.Preheat oven to 200°C. Line an oven tray with baking paper. Slice eggplants into 1cm rounds (you’ ll need 16 slices). Place eggplant in a bowl and toss with teaspoons salt. Set aside for 10 minutes. Rinse eggplant and pat dry.
2.Combine eggplant and zucchini in a large ovenproof baking pan. Whisk together olive oil, balsamic vinegar and garlic, pour over vegetables, tossing well.
3.Bake for 15-20 minutes, until tender, turning once. Arrange tomatoes (reserve tops) in a shallow dish and sprinkle with sugar. Cover and set aside.
4.Layer eggplant, zucchini, tomato, mozzarella and basil leaves alternately in 4 stacks on prepared tray. Finish each stack with a tomato top. Bake 5-10 minutes, until the cheese begins to melt.
5.Serve drizzled with olive oil and balsamic vinegar. Accompany with salad.
Then making the stacks, use the larger slices at the base and the smaller ones at the tap.
Note
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