Fresh Tomato Sauce
2 Tbsp olive oil
1 clove garlic, minced
14 small Roma tomatoes or large grape tomatoes sliced in half lengthwise
1 tsp oregano
4-5 fresh basil leaves, chopped
2-3 pinches salt
1-2 pinches hot pepper flakes, if desired
For the Stacks
8 slices eggplant, 1/4 inch
8 slices firm mozzarella cheese or more if you prefer
¼ cup freshly grated parmesan cheese or more if you prefer
Pre heat oven to 375 degrees. Lightly drizzle an oven proof baking dish or pan with 1 Tbls or 2 of olive oil.
In a small frying pan, add the olive oil, garlic, halved tomatoes, sprinkle with oregano, chopped basil leaves, salt and hot pepper flakes. Gently stir to combine. Cook on medium heat until desired doneness is reached.
In a medium bowl, add sliced eggplant (if using globe or Italian eggplant). Add 1 tsp salt. Toss to combine. Let sit 20 minutes. Drain but do not rinse.
Grill the eggplant slices on both sides on a barbecue or grill pan. Place 4 of the slices on the prepared baking dish. Top with one slice of mozzarella, 2-3 cooked tomatoes, a heaping teaspoon or two of parmesan cheese. Top with another grilled eggplant and repeat the layers. Drizzle a little olive oil on the top of each stack (or if there is oil left in the pan use that).
Bake approximately 10 minutes or until cheese has melted. Serve immediately.
1 serving: 319 calories, 15g carbohydrates, 18g protein, 22g fat, 10g saturated, 49mg cholesterol, 662mg sodium, 5g fiber, 9g sugar.