ROASTED EGGPLANT, TOMATO, MOZZARELLA STACKS WITH AN ORANGE BALSAMIC GLAZE

ROASTED EGGPLANT, TOMATO, MOZZARELLA STACKS WITH AN ORANGE BALSAMIC GLAZE

This recipe screams Mediterranean cuisine, capitalizing on fresh, quality ingredients in classic style, but with a with comfort fierce finish.  Who needs meat, when you're rocking with a superstar like eggplant? With the density of the eggplant and the creaminess of the mozzarella, you'd swear you're munching down on a juicy burger filled with flavor.

This recipe is simple, sexy and it all comes down to roasting, stacking, melting, and drizzling.  How easy is that? I roasted the tomato and eggplant slices, stacked them with fresh mozzarella and placed each stack under the broiler for a few minutes until the mozzarella was melting down the sides. (talk about foodporn!!!)  Then, I drizzled each stack with quality olive oil and a flavorful orange balsamic glaze.  To finish, I topped the stacks with freshly torn basil and baby,  that’s all she wrote!  This dish is not only a STUNNER to look at, it tastes mighty fine too!!!

You know you want it! Get the recipe below.

Ingredients

  • 2 large eggplants, sliced
  • 2 large, ripe tomatoes, sliced
  • 2 large mozzarella balls, sliced
  • coarse sea salt
  • black pepper
  • olive oil for drizzling
  • 1/2 cup balsamic vinegar
  • 2 tablespoons unsalted butter
  • 1 tablespoon of brown sugar
  • 1/2 orange, squeezed
  • dash cayenne pepper
  • bunch of fresh basil, torn

Directions

Preheat the oven to 375 degrees.

Slice eggplant and place directly on a baking sheet. Drizzle with olive oil and top with salt and pepper. Turn each slice over and repeat. Place in the oven and roast, uncovered, for 40 minutes. Remove and set aside.

Slice tomatoes and place the sliced tomatoes onto a baking sheet. Drizzle with olive oil and top with salt and pepper. Turn each slice over and repeat. Place in the oven and roast, uncovered, for 40 minutes. Fyi: if you have more than 1 cookie sheet, by all means go ahead and knock both of the roasted veggies at one! Time saver for sure.

Place a medium sauce pan over medium-high heat.  Add the balsamic vinegar squeezed orange, and a a dash of cayenne pepper and boil the vinegar until lightly syrupy and reduced to about 5 - 6 tablespoons, about 2 minutes. Reduce the heat to low, add the brown sugar and butter and stir until melted. Set aside.

Once tomatoes are done cooking (btw you're home should smell DELISH!) Lightly drizzle another baking sheet (of wash and dry current one) with olive oil. Using a spatula, gently begin stacking with a large slice of eggplant, tomato, and mozzarella cheese. Repeat 2 times making sure to choose smaller slices as you work your way up. The baking pan should fit 4-5 stacks.

Place the baking sheet with the stacks under the broiler for 5 minutes, or until the mozzarella is melting down the side and developing a golden color on the top.

Remove from oven and GENTLY move to plates. Be sure to use a large spatula to serve as a base as you transfer.

Top with olive oil, orange balsamic glaze (reheat if needed), and a pinch of salt and pepper. Sprinkle with torn basil and serve baby SERVE!

I'm absolutely in LOVE with this recipe. It's definitely the tastiest thing I've made thus far. Well, until I make something else of course.

Enjoy and stay delicious baby!

xxDL