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Mozzarella eggplant stacks

Prep 5 & 5 & 10 min Cook 40 & 30 & 10 min / Serves 4 - 8 stacks / LoadingBookmark / Print /
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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

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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