Eggplant, Tomato, & Mozzarella Bake

This is a simple yet fabulous way to use your eggplant and tomatoes this week

Ingredients:

• 1 eggplant (nicely round, not slender)
• 4 teaspoons olive oil (or more)
• 1  large ripe Tomato                                                  
• 4  slices mozzarella cheese (pre-spiced is fine)
• finely chopped herbs (like basil, dill, or thyme)
• salt and black pepper
• 4 tablespoons vinaigrette dressing (if making this a salad)

Directions:

1.  
   Heat oven to 350 deg F/180 deg Celsius.
2.  
   From the eggplant, slice 4 rounds, about 1/3" thick. Discard the thinner ends.  Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
3.  
   Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
4.  
   To assemble, slice each tomato into 4 even slices, discarding the ends
5.  
   Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
6.  
   Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella,
7.  
   SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
8.  
   You will have 4 stacks
9.  
   As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
10.  
    As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices
 

Recipe from: Food.Com