Eggplant no name Recipe

Happy Labor Day Wishes!

Have you ever made a recipe and had trouble naming it? Meet Eggplant ( fill in the blank) recipe. Everything I thought of had the word stack in it and we ( hubby and I) thought if I used the word stack it would sound like something from your local pancake house.  Although it is delicious, it currently remains nameless…..perhaps you can help me name it. I am happy to share that most of the vegetables came from our garden. A garden that has been abundant all season and now is dwindling. We are already missing so many of the the fresh vegetables we enjoyed this summer. We picked a bunch of tomatoes though and I will be making marinara ( spaghetti starter). For my marinara recipe click here. I am always creating new eggplant recipes ,I will share more with you soon I am sure 🙂

 

What You Need

1 Medium eggplant (cleaned, peeled and sliced into about 8 slices)

1 Large red bell pepper sliced (into about 8 rings)

1 Large tomato (sliced into about 8 slices)

1 8oz. Package of mushrooms (sliced) extra for topping optional

1 Cup mozzarella cheese (grated or sliced)

4 Basil leaves chopped (extra for garnish, optional)

½ tsp. Dry oregano

¼ tsp. Dry thyme

½ tsp. Black pepper

6 Tbsp.Olive Oil

Nonstick pan

Tongs

Broiling pan

Spatula

Serving platter

Before You Start – Heat broiler to medium. It’s important to have everything ready for this recipe as it goes quickly and needs to be served while it’s still hot.

Lets Make It! In a skillet over medium high heat combine olive oil and garlic and sauté until garlic is tender (about 3 minutes). Add oregano, thyme, black pepper and stir. Add green pepper rings and mushrooms and continue to sauté until tender (about 5 minutes) add eggplant, tomatoes and chopped basil and continue to sauté flipping eggplant and tomato slices only once ( about 3 minutes) until all are cooked through.

Using tongs start stacking the vegetables onto the broiler pan, starting with the eggplant slice, then the tomato, a pinch of cheese, then the bell pepper, then top with another slice of eggplant, mushroom and sprinkle with cheese ( or place a slice of cheese on top) repeat until you have made 4 stacks of vegetables. Note I added a few basil leaves on the tomato slice too. Place in the broiler for about 1-2 minutes to melt the cheese. Using a spatula transfer to serving platter, top with more mushrooms and basil if desired.

Serves 2-4

 

*Katies Tid Bits- try adding a Bermuda onion ring to your stack. This is great with zucchini slices too.

 

Do you have any ideas on what to call this yummy eggplant no name recipe?

 

“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV