10-15thin slices of Fontal, Gruyere Cheese or Firm Mozzarella
leavesfresh basil
2-3tablespoonsolive oil (divided)
*Enough to get 12 ½ inch slices of eggplant.
Instructions
Pre-heat oven to 350°. Grease a 6 large size muffin tin. (I made 4 eggplant stacks)
Slice eggplant approximately ½ inch thick and toss with one teaspoon of salt. Let sit for 20 minutes, then drain (do not rinse) and lightly grill. Brush the eggplant slices lightly with olive oil if desired to prevent sticking to the grill.
Slice the tomatoes ½ inch (1.3cm) thick and lightly grill. Set aside.
Starting with the grilled eggplant, place one in the prepared muffin tin, top with a sprinkle of oregano, then top with a slice grilled tomato, sprinkle of basil Parmesan Cheese, cheese slice, repeat the layers 2x, the last level add sliced cheese and then sprinkle with Parmesan Cheese and drizzle with a little olive oil. Bake for approximately 5 minutes and broil for 2-3 minutes. Serve immediately with chopped fresh basil. Enjoy!
Notes
Do not over grill the eggplant and dry it out since it will continue to bake in the oven.If you have leftovers, store in the refrigerator then reheat the eggplant stacks by placing them in a baking dish covered with foil and reheat at 350°F for 20-25 minutes. The foil will prevent browning and the low oven temp helps prevent the eggplant from drying out.