Eggplant Tower
Stacks of baked eggplant slices smothered in tomato sauce and cheese.
Ingredients
- 1 eggplant
- 1/4 cup olive oil extra virgin
- 1 cup tomato sauce
- 1 cup Fontina cheese grated
- 2 tbsp seasoned bread crumbs
- 1 tbsp Romano cheese grated fine
Instructions
- Preheat oven to 385 degrees F.
- Prepare baking sheet with parchment and lightly spray with non-stick cooking spray.
- Slice eggplant into slices, about 1/4 inch or 1 centimeter thick.
- Arrange slices on baking sheet. Pour over olive oil and toss them around to coat them.
- Bake in oven for 15 minutes. Turn them over, and bake for another 10 minutes. Remove and allow to cool.
- Put a new piece of parchment on baking sheet. Apply a think coat of non-stick cooking spray.
- Put a spoonful of tomato sauce for each tower. This recipe makes two.
- Choose your largest eggplant slice and put it on top of tomato sauce.
- Add tomato sauce on top, then sprinkle with Fontina cheese, then sprinkle with breadcrumbs. Repeat until you use up all of the eggplant slices.
- To the top layer, sprinkle with Romano cheese.
- Raise oven temperature to 400 degrees F.
- Bake eggplant towers for 5 minutes, or until cheese is melted.