Superbowl Eggplant Stackers

 This Sunday, the New York Giants and the New England Patriots will battle it out for the Superbowl. Even more exciting than this amazing match up is all the delicious food we plan on eating. Whether you are hosting the big game at your house or going to a loved one’s place, these eggplant stackers are a healthy and scrumptuous dish to eat while cheering on your team. See the entire recipe, courtesy of Fitsugar, after the jump.

Ingredients:

-3 tablespoons extra-virgin olive oil

-1 tablespoon minced fresh rosemary

-1 garlic clove, minced

-1/2 teaspoon salt

-1/4 teaspoon freshly ground black pepper

-1 1/2- to 2-pound eggplant, trimmed and cut into six 1/2-inch slices

-4 1/4-inch thick slices fresh mozzarella (about 4 ounces)

-1 large beefsteak tomato, cut into four thick slices

-4 large basil leaves, plus more for garnish

Directions:

Makes two appetizer servings.

-Heat the grill to medium (or the oven to 400 degrees Fahrenheit).

-In a blender or food processor, combine the olive oil, rosemary, garlic, salt, pepper, and 2 tablespoons of water. Puree.

-Brush the eggplant slices with the olive oil mixture and let stand for 5 minutes.

-Grill, turning occasionally, until they just begin to soften (or bake on a greased baking sheet for 12 to 15 minutes).

-Place the cheese on 4 slices. Put the tomato slices on a piece of aluminum foil on top of the grill to warm. When the cheese begins to melt, transfer the eggplant slices to a platter. Top the cheese slices with a basil leaf and a warm tomato slice. Top each with another cheese-topped eggplant slice and tomato. Top both with a basil leaf and a plain eggplant slice. Serve hot.

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One Response to Superbowl Eggplant Stackers

  1. Yum yum! I make something similar and serve it with saffron and leek sauce. This looks FAB! When you have the time, do drop by to see the gourmet cupcakes I recently made. I’d love to hear from you.

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