Easy eggplant appetizer

The containers are critical. You need containers that are no larger than the slices of eggplant being layered. The eggplant is both the bottom and ‘lid’ layer. I used fresh tomatoes, but I also made it successfully with really yummy jarred tomatoes. The sky is the limit: look in your fridge for the little bits of vegetables remaining. Who is congregating in your veggie drawer?

Grill or saute the vegetables. Their time in the oven is long enough just to warm—so they need to be cooked/grilled/steamed/sauteed beforehand. Also: your cheese needs to be of the soft variety: aka ‘melts quickly.’ Good choices are fresh Pecorino (which Erika and I used), mozzarella or fontina.

Sformatino di Melanzane
eggplant
zucchini
tomatoes
cheese
white sesame seeds (or substitute other seasonings)
olive oi

Cut and grill eggplant (1/4-1/3 inch slices). Cut cherry tomatoes in half, baby romas in quarters, etc; cut zucchini and put in skillet with tomatoes, add 2 tsp olive oil, 1/4 cup water and simmer to cook (cook until liquid evaporates, then off heat). Layer: 1 eggplant round, small pile of zucchini and tomatoes, layer of cheese, drizzle of oil and seasonings, top with eggplant round/lid. Warm in oven at 350 (10 minutes or so); to plate, flip onto plate and drizzle with olive oil.

We used raw sesame seeds; another great seasoning is red pepper flakes. Season vegetables to your heart’s content!

I make this all of the time! It is because of this recipe, that my sons like eggplant!

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