EGGPLANT STACKS
A Tom Douglas® Recipe
Makes 5 stacks
INGREDIENTS:
- 1 large eggplant
- 15 slices of Ferndale Farms Fresh Mozzarella
- 1 ½ cups of your favorite marinara sauce
- ‘Rub with Love’ Steak Rub
- 1 tablespoon of thyme, chopped
- ¼ cup freshly grated Parmigiano Reggiano
- Olive Oil
DIRECTIONS:
- Preheat grill and oven to 350°.
- Slice eggplant into thin rings about ¼’’ thick (aim to slice eggplant into 15 slices)
- Brush eggplant slices with olive oil
- Rub lightly with Steak Rub on one side of each eggplant slice.
- Let sit for 5 minutes.
- Place eggplant slices on grill with lid down
- Roast eggplant for about 10 minutes, flipping halfway through.
- Eggplant slices should be caramelized.
- Remove eggplant from grill.
- Assemble Stacks:
- Build stacks on a large pan that is sprinkled with olive oil.
- Take 1 slice of eggplant and start building stacks.
- Eggplant, 1 slice of fresh mozzarella, about 1 tablespoon of marinara sauce.
- Repeat to build three layers of each eggplant, mozzarella, and marinara sauce.
- Pop in oven or even grill with the lid down until cheese is melty.
- Remove from grill or oven.
- Grate Parmigiano Reggiano and sprinkle chopped thyme on tops.
- Serve