Eggplant Stacks

Here's what you do:

Prepare the eggplant by cutting the tip and ends off, then stand it up and with your knife peel the skin off in a zebra fashion, striping it as you go around, leaving some skin on and taking some off. Then slice your eggplant into 3/4 inch rounds. (I sliced mine length wise) Toss with olive oil and bake in a 450F oven until golden and tender.

Ingredients:

Fresh mozzarella

Roasted eggplant slices

Basil pesto (I had pesto frozen that I had previously made or you could use jarred)

Marinara sauce, homemade  (I think it is up to you if you want to make you own.  I simmered tomatoed from last summer with olive oil, sauteed onions and garlic, basil oregano, red pepper flakes and salt and pepper)
Basil leaves

Toasted breadcrumbs and grated romano or parmesan for garnish

1. Spread sauce in a baking dish, add one eggplant slice, spread sauce on top of it along with a piece of fresh mozzarella and a basil leaf, 2. Add another eggplant slice on top and spread with pesto, 3. Add final eggplant slice, more sauce and another piece of fresh mozzarella. 4.Top with more sauce, toasted breadcrumbs and grated cheese. Repeat for as many stacks you'll be making. 5.Bake uncovered at 375F until heated through and cheese is melted.

Enjoy!

Again not the best presentation or picture quality but the food was yummy!