Tuesday, August 12, 2014

Italian Grilled Eggplant Stacks

Last week I was fortunate to spend the week helping out my bestie, Megan, with her Princess Camp! It was Rapunzel themed! The girls were so cute, we played games, did crafts, danced, sang and even had a surprise visit from Rapunzel herself at the end of the week. If you have a little girl in the LA area you MUST look into sending her to Little Princess Academy!

Here is a nice dish for Meatless Mondays! With school starting back up you will need to add a few recipes to your rotation.

Italian Grilled Eggplant Stacks
1 eggplant
2-3 Roma tomatoes
1 Tbsp olive oil
1/2 cup fresh basil leaves
4 garlic cloves
1/4 cup feta cheese
1/2 lemon, juiced
salt and pepper
Preheat oven to 400.
Cut eggplant crosswise into 1/2 inch rounds. Season the eggplant on both sides with salt and let them sit for 30 minutes to let the water come out of the eggplant.
Chop basil and garlic. Mix it together with olive oil, lemon and salt and pepper.
Brush eggplant lightly with olive oil and grill for 2-3 minutes per side.

On a greased baking sheet, begin to layer eggplant stacks. Spread 4 rounds with basil mixture.
Top with a little feta cheese.
Then with 2 slices of tomatoes.
Add another round of eggplant.
Top with remaining basil mixture and feta cheese. If you have more tomatoes or eggplant you can keep layering!
Bake for 15 minutes.
I served it with Italian steak and pasta! Yum!

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