Stacked Eggplant Rounds

Ingrédients

• Canola Oil Cooking Spray
• 2 eggplants (unpeeled, sliced into 1/2 inch rounds)
• Kosher salt
• 1/4 cup olive oil
• 1/4 teaspoon freshly ground pepper
• 1 8 ounce container feta cheese, crumbled
• 6 on-the-vine tomatoes (seeded and chopped or 1 (16 ounce) can chopped tomatoes, drained)
• 1 green pepper (seeds and ribs removed, finely chopped)
• 8 large basil leaves

Préparation

1. 1

   Preheat oven to 425°F. Lightly spray jelly-roll pan with cooking spray.

2. 2

   Place eggplant slices on paper towels and sprinkle lightly with salt. Let sit for about 5 minutes. Pat dry with more paper towels.

3. 3

   Lay the eggplant rounds in a single layer on a prepared pan. Brush with olive oil and season with pepper. Roast for 15 minutes; turn over and brush with oil. Continue roasting for 10 minutes more.

4. 4

   While eggplant is roasting, combine feta, tomatoes, and peppers in a medium bowl. Set aside.

5. 5

   Stack basil leaves, roll them up like a cigar, and slice them into thin strips (a chiffonade).

6. 6

   Place one slice eggplany on a serving platter. Spoon 1 - 2 tabelspoons feta mixture on top. Repeat layers. Finish with a few shreds basil. Repeat with remaining ingredients.

7. 7

   Serve with Braised Carrots.

8. 8

   Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)