Eggplant, Tomato and Mozzarella Stacks, Hot or Cold

Step 1

Heat oven to 350 deg F/180 deg Celsius.

Step 2

From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.

Step 3

Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.

Step 4

To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.

Step 5

Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.

Step 6

Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.

Step 7

SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.

Step 8

You will have 4 stacks, serving 2 - 4 people.

Step 9

As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.

Step 10

As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.