SERVES 6 TO 8
It would be fair to say that eggplant plays a large role in Neapolitan cuisine. As a child I loathed having to eat it in the many ways that my Nonna Galasso cooked it. She would probably clap her hands if she could see how much I utilize it today and how much I have grown to like it!
I make this quick antipasto when my garden is bursting with royal-purple eggplant, redder-than-red tomatoes, and forest-green zucchini. The combination is delightful in this stackable antipasto. The idea is to make each layer of vegetables progressively smaller, like a pyramid.
Filippo Berio Extra-Virgin Olive Oil
1 medium-size eggplant, cut into 1/4-inch-thick round slices
1 small zucchini, cut into 1/8-inch-thick round slices
1 tablespoon dried oregano
3 small plum tomatoes, cut into thin round slices
1/4 pound fresh mozzarella cheese, shredded
Preheat the oven the 375ºF.
Lightly brush a baking sheet with olive oil. Arrange the eggplant slices in rows on the sheet. Brush the slices lightly with olive oil. Top each slice with a zucchini round and brush them with olive oil. Sprinkle the oregano over the tops of the zucchini. Place a tomato slice over each zucchini round and brush the top with olive oil. Sprinkle a little salt over the top of each tomato.
Bake for 25 minutes. Sprinkle the cheese over the tomatoes and continue to bake for an additional 5 minutes, or until the cheese has just melted. Serve hot.
Variation: Use the broiler to melt the cheese-topped rounds instead of baking them.
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