Tomato Eggplant Mozzarella Tower at Dylan Schmella blog

Tomato Eggplant Mozzarella Tower. Seems a shame to demolish and eat but the combination of spicy tomato sauce, slightly charred eggplant, tomato and red pepper, made. 2 eggplants (about 1 pound) 1 pound of mozzarella (or provolone) 1 can of peeled tomatoes, drained and chopped. Marinated with balsamic, garlic and herbs, these vegetarian eggplant stacks are impressive to serve and perfect for your next dinner party! 1/2 cup of parmigiano reggiano cheese. Drizzle balsamic vinegar over the stacks. Spread each eggplant slice with 1 teaspoon pesto. Repeat, finishing with a basil leaf on top. Eggplant, tomato and mozzarella stacks. Top with a slice of tomato, a slice of mozzarella and a basil leaf. Arrange stacks by placing the largest slices of eggplant on the bottom, followed by a tomato slice, a bit of salt and pepper, mozzarella, and basil leaves. Sprinkle it with the fresh chopped basil and place on top a slice of mozzarella. Finish it off by covering it all with a slice of grilled eggplant. Place on each eggplant slice a slice of tomato. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; 2 tomatoes, sliced into ¼” slices.

1/2 cup of parmigiano reggiano cheese. Seems a shame to demolish and eat but the combination of spicy tomato sauce, slightly charred eggplant, tomato and red pepper, made. Arrange stacks by placing the largest slices of eggplant on the bottom, followed by a tomato slice, a bit of salt and pepper, mozzarella, and basil leaves. Sprinkle it with the fresh chopped basil and place on top a slice of mozzarella. Drizzle balsamic vinegar over the stacks. Marinated with balsamic, garlic and herbs, these vegetarian eggplant stacks are impressive to serve and perfect for your next dinner party! Spread each eggplant slice with 1 teaspoon pesto. 2 tomatoes, sliced into ¼” slices. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; Repeat, finishing with a basil leaf on top.

Garden Recipe Tomato Eggplant Mozzarella Stack San Diego Home/Garden

Tomato Eggplant Mozzarella Tower Finish it off by covering it all with a slice of grilled eggplant. Finish it off by covering it all with a slice of grilled eggplant. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; Place on each eggplant slice a slice of tomato. Arrange stacks by placing the largest slices of eggplant on the bottom, followed by a tomato slice, a bit of salt and pepper, mozzarella, and basil leaves. Repeat, finishing with a basil leaf on top. Drizzle balsamic vinegar over the stacks. Rounds of roasted eggplant and tomato are stacked with creamy mozzarella and garnished with fresh basil. Top with a slice of tomato, a slice of mozzarella and a basil leaf. Marinated with balsamic, garlic and herbs, these vegetarian eggplant stacks are impressive to serve and perfect for your next dinner party! Sprinkle with the remaining 1/4 teaspoon salt and pepper. 2 eggplants (about 1 pound) 1 pound of mozzarella (or provolone) 1 can of peeled tomatoes, drained and chopped. Sprinkle it with the fresh chopped basil and place on top a slice of mozzarella. 1/2 cup of parmigiano reggiano cheese. 2 tomatoes, sliced into ¼” slices. Slice the tomatoes and mozzarella.