14smallroma tomatoes ( or large grape tomatoes/sliced in half lengthwise)
4-5freshbasil leaves chopped
1-2pincheshot pepper flakes (if desired)
FOR THE STACKS
8slicesthick round eggplant(1/4 inch)
8slicesfirm mozzarella cheese (or more if you prefer)
1/4cupfreshly grated parmesan cheese (or more)
Pre heat oven to 375F (190C). Lightly drizzle a oven proof baking dish or pan with a tablespoon or two of olive oil.
In a small frying pan add the olive oil, garlic, halved tomatoes, sprinkle with oregano, chopped basil leaves, salt and hot pepper flakes. Gently stir to combine. Cook on medium until desired doneness is reached.
In a medium bowl add sliced eggplant (if using globe or Italian, if using Rosa Bianca this step isn't necessary) add a teaspoon of salt and toss to combine. Let sit 20 minutes. Drain but do not rinse. I rarely use this step only with older eggplant.
Grill the eggplant slices on both sides (can be grilled on the barbecue or pan grill). Place 4 of the slices on the prepared baking dish, top with one slice of mozzarella, 2-3 cooked tomatoes, a heaping teaspoon or two of parmesan cheese, then top with another grilled eggplant and repeat. Drizzle a little olive oil on the top of each stack (or if there is oil left in the pan use that). Bake for approximately 10 minutes or until cheese has melted. Serve immediately. Enjoy!
If you wish you can double the recipe and make 3-4 layer stacks.