Mozzarella eggplant stacks
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Mozzarella eggplant stacks can be offered as a more elegant eggplant lasagne. They can be served as a starter or as a main. There is a quite a bit of effort involved with preparation and once complete disappear quickly. So be sure you have the time and patience for preparing this dish.
Ingredients
- 2 tablespoons olive oil
- 1 large onion – peeled, rinsed, diced finely
- 2 cloves garlic – peeled, rinsed, crushed
- 680g / 24oz bottle pureed tomatoes
- 1/4 cup parsley – washed, chopped finely
- 2 large eggplants – washed, sliced thinly in round slices
- 1/2 cup approx. unbleached white flour
- Olive oil – qty as required for frying eggplant
- 1 red capsicum – washed, deseeded, grated
- 3/4 cup of mozzarella cheese – grated
- 16 sun dried tomatoes – sliced
- Parsley – washed, to decorate
Directions
- Cook the tomato sauce
In a medium pot heat 2 tablespoons olive oil.
Add onion and garlic saute for 5 minutes.
Add pureed tomatoes mix and bring to the boil, cover and simmer for 35 minutes.
Add chopped parsley for 5 minutes. Set aside. - Fry eggplant
In a dish add flour.
Flour each sliced eggplant on both sides.
In a large frying pan on medium heat add olive oil to cover.
Fry eggplant to a slightly golden colour on each side.
Set aside on absorbent paper. - Prepare stacks for baking
Preheat fan-forced oven to 180C / 356F.
On a large baking tray assemble stacks.
Layer 1 eggplant, 1-2 tablespoons tomato sauce, small amount of capsicum and 1 teaspoon of grated mozzarella.
Repeat to make a stack of 4 eggplant slices. Cover the whole slice on the last layer with extra mozzarella.
Place baking dish with 8 stacks into oven for 10 minutes. - Prepare to serve
Remove stacks from oven. Add 1 – 2 stacks per plate and garnish with 2 sun dried tomatoes and sprig of parsley. Serve.
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