My boyfriend’s mother made this dish when my family was visiting and we all fell in love with it. It’s surprisingly simple, but the combination of flavors is amazing. She served it as a side dish, but we loved it so much that we make it as a meal now. Trust me, you have to try this recipe.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly coat a baking sheet with cooking spray.
Step 2
Cut each eggplant into 12 slices and place on the baking sheet. Season with salt and pepper and bake for 20 minutes, or until the eggplant is soft.
Step 3
Cut each tomato into 6 slices.
Step 4
Top each of the eggplant slices with a slice of tomato and sprinkle with some of the mozzarella cheese. Place half of the eggplant stacks on top of the other half of the stacks so each one has six layers. Bake for 20 minutes, or until the cheese is lightly browned. Let cool for 5 minutes and serve.
VEG OUT
Step 5
Contrary to popular belief, as long as vegetarians consume enough calories to maintain their weight, they can easily meet their protein needs by simply eating a varied diet. It’s not necessary to plan combinations of foods, just to eat a variety of proteins throughout the day. Good protein sources are beans, lentils, tofu, nuts, seeds, chickpeas, and peas.
