Neapolitan Stack with Roasted Eggplant, Tomato and BurrataClick to Play

Neapolitan Stack with Roasted Eggplant, Tomato and Burrata

Mary Ann Esposito

Serves 4

Ingredients

4 tablespoons Filippo Berio olive oil plus extra for drizzling
1/4 teaspoon salt
1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds
2 large beef steak tomatoes, each cut into 4 thick slices
2 balls fresh burrata, each cut in half
Fresh basil leaves, shredded
Coarse sea salt

Directions

Preheat the oven to 350°F.

Pour the olive oil into a medium size bowl and stir in the salt.  Add the eggplant slices and toss them in the oil.  Transfer them to a non stick baking sheet, arranged in a single layer.

Bake them in a preheated oven until they begin to brown.

Arrange one eggplant slice on each of 4 salad dishes.  Add a tomato slice and repeat with another eggplant and tomato slice.  Top with a slice of the burrata and a sprinkling of basil.

Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.

This recipe is featured on show 2420 - All about Burrata.

item recipe is featured in Episode 2420 of Season 24.

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