Eggplant Heirloom Tomato And Buffalo Mozzarella Stacks Recipes

ROASTED EGGPLANT AND TOMATO STACKS

Roasted Eggplant and Tomato Stacks image

Provided by Michael Chiarello : Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
1/4 cup kosher salt, plus more for seasoning
Extra-virgin olive oil
2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper
16 slices large tomato, each 1/4-inch thick
1 1/2 teaspoons minced garlic
1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices

Steps:

In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
Rinse the eggplant under cold water and dry thoroughly with paper towels.
Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

EGGPLANT, HEIRLOOM TOMATO, AND BUFFALO MOZZARELLA STACKS

Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks image

This is from fine cooking Party Food magazine. The picture makes your mouth water! Great ingredients! I can't wait until summer comes around with homegrown tomatoes. I will roast the eggplant in the oven when I can't use the grill.

Provided by Ck2plz

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon finely grated lemon zest
1 pinch red pepper flakes (optional)
kosher salt & freshly ground black pepper
12 1/4 inch-thick slices heirloom tomatoes
8 1/4 inch-thick slices eggplants, from a medium size eggplant
2 balls buffalo mozzarella, cut into 8 slices (5 to 7 ounce each)

Steps:

Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.
Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.
Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.

Nutrition Facts : Calories 357.7, Fat 15.4, SaturatedFat 2.2, Sodium 22.3, Carbohydrate 56.4, Fiber 33, Sugar 23.8, Protein 10.1

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