Eggplant, Prosciutto and Mozzarella Stacks
These delectable little layered stacks of eggplant, prosciutto, buffalo mozzarella and a tomato fennel sauce make the perfect entree or light lunch. Assemble ahead and bake just before serving for easy entertaining.
|Serves:||4 as a main, 8 as an entree|
|Preparation Time:||30 minutes|
|Cooking time:||15 minutes|
- 1.2kg medium eggplant
- olive oil, as needed
- sea salt and freshly ground black pepper, to taste
- 2 red onions, halved and sliced
- 3 cloves garlic, crushed
- 2 teaspoons fennel seeds
- 800g ripe roma tomatoes, diced
- 1/2 teaspoon chilli flakes
- 1/3 cup chopped continental parsley
- 250g buffalo mozzarella, sliced
- 8 slices prosciutto, cut into 3*
Trim ends and cut eggplant into 24 even slices. Arrange on an oven tray, drizzle with oil and season with salt on both sides. Grill for 5-7 minutes on each side until golden brown. Meanwhile, heat 2 tablespoons oil in a large frypan and sauté onion, garlic and fennel seeds until softened. Add tomatoes and chilli and cook, stirring occasionally, for 5-10 minutes until soft and thick. Season to taste, allow to cool slightly and stir in parsley. Line a baking dish with baking paper and arrange 8 of the biggest eggplant slices on the base. Layer each with a slice of cheese, prosciutto and a tablespoon of tomato sauce. Repeat layers and finish with a third eggplant slice on each stack. Just prior to serving, bake at 200°C for 15 minutes until cheese has melted. Serve on individual plates sprinkled with pepper and garnished with extra parsley.
*Omit prosciutto for a vegetarian option.
Fresh roma tomatoes can be substituted with 2 x 400g cans peeled tomatoes, drained and diced
Secure stacks with a skewer to help keep them intact will baking, and remove when plating.