Baked Eggplant, Tomato And Basil Stacks

• 2 eggplant small, cut into 8 slices each
• 2 teaspoons salt
• 2 zucchini diagonally sliced
• 1/4 cup olive oil plus extra, for drizzling
• 1/4 cup balsamic vinegar plus extra, for drizzling
• 2 cloves garlic crushed
• 4 tomatoes thickly sliced
• 1 pinch sugar
• 16 slices fresh mozzarella
• 1/4 cup fresh basil leaves
• salad to serve

1. Preheat oven to 400u0b0F. Line a baking tray with baking paper. Place eggplant in a bowl and toss with salt. Set aside for 10 mins. Rinse and pat dry.
2. Combine eggplant and zucchini in a large ovenproof dish. Whisk together olive oil, balsamic vinegar and garlic, pour over vegetables, tossing well.
3. Bake for 15-20 mins, until tender, turning once. Arrange tomatoes (reserve tops) in a shallow dish and sprinkle with sugar. Cover and set aside.
4. Layer eggplant, zucchini, tomato, mozzarella and basil leaves alternately in 4 stacks on prepared tray. Finish each stack with a tomato top. Bake for 5-10 mins, until the cheese begins to melt.
5. Drizzle with olive oil and balsamic vinegar and serve with salad.

eggplant small, salt, zucchini, olive oil, balsamic vinegar, garlic, tomatoes, sugar, mozzarella, fresh basil, salad

Taken from www.yummly.com/recipe/Baked-Eggplant_-Tomato-and-Basil-Stacks-1400374 (may not work)