Ingredients

  • 1 large eggplant, thinly slice on the diagonal
  • 200 grams cherry tomatoes, halve, deseed, cut into 1/8th
  • 85 grams scamorza cheeze, mild soft cow's milk cheese lightly smoked
  • 1 cup parmesan cheese, grated
  • 4 leaves basil, fresh, pinched to 1/2 inch
  • 1 pinch salt
  • 2 tablespoon extra virgin olive oil

Directions

1. Cut eggplant into thin diagonal pieces. You need 8 slices for 4 people. Spread on baking rack. If a piece is too thin, layer with another too thin piece. Bake in 200*C/400*F/GM6 oven for 10 minutes until softened. Do not brown. Prepare tomatoes: Slice in half equatorially. Squeeze out juice and seeds and quarter each half. Salt the tomatoes well, add 2 Tablespoons Olive oil and toss. Line baking sheet with parchment. Drizzel and spread olive oil evenly on parchment. Spread out half of eggplant slices. Choose the thickest slices. Put a scant layer of tomato on each slice. Add a layer of cheese. Top with a few pinches of basil and some parmesan cheese. Place a second slice of eggplant on top and gently press it down. Top with more tomato and a generous topping of parmesan. Bake in 200*C/400*F/GM6 oven for 10 minutes and serve immediately.
2. Can be prepared up to final baking ahead of time.

Notes
A smoked edam cheese may work. Cheese needs to be mild, semi soft or a bit harder with a light smoke flavor.


Keywords
Vacation 2010, Italy
MacGourmet downloadThousand Leaves of Eggplant. To import, drag image to your MacGourmet recipe box.