Time is a precious commodity and sometimes the lack of it presses us to create an easier and lighter version of traditional dishes. This is how I came up with this quick but appetizing way to enjoy eggplants
Ingredients: Sr V B Gf Ef
(for 4 people)
- 2 big eggplants
- 4 ripe round tomatoes
- 5 Tbsp. of extra virgin olive oil
- Basil, approx. 30 leaves
- 4 Tbsp. crumbled feta cheese
- Salt
Peel the eggplant and cut it into rounds 1/3 inch thick (you will need 16 slices). Lay them on a paper towel, sprinkle with salt and let sit for at least 20 minutes. You’ll notice that after a few minutes the eggplant start “oozing” a brown liquid. Remove it with a paper towel and lay four slices of eggplant on an oven pan covered with parchment paper with EVOO.
Wash the tomatoes and slice them into rounds 1/3 inch thick.
Remove the basil leaves from the stems and wash them.
Put one slice of tomato on top of each eggplant round, then ½ Tbsp. of crumbled feta cheese, a few drops of EVOO, some salt, and 2 basil leaves. Make one more layer in the same order.
Cook in the oven for 20-25 minutes at 400F. Put a fresh basil leaf on top of each tower and serve warm or cold.