Servings: 4
Ingredients:
1 medium (8-10 ounces) eggplant
3 tablespoons olive oil, divided, plus additional for serving
Kosher salt and freshly ground black pepper
1 red bell pepper, cored, cut in 3-inch long strips
1 orange bell pepper, cored, cut in 3-inch long slices
1 zucchini, cut in half width-wise and cut into ¼-inch-thick slices
1 tablespoon balsamic vinegar, plus additional for serving
1 large ripe tomato, sliced
½ cup fresh basil leaves
8 ounces Wisconsin Fresh Mozzarella, sliced
½ red onion, sliced
Fresh Mozzarella Ratatouille Stacks
Directions:
Preheat oven to 425°F.
Place large, rimmed baking sheet on oven rack for 10 minutes.
Trim off both ends of eggplants; slice each crosswise into four 1/2-inch-wide circles.
Coat preheated baking sheet with 2 tablespoons olive oil and sprinkle the bottom with salt; arrange eggplant slices on pan and season tops to taste with additional salt and pepper. Roast 10 minutes; turn slices with spatula and roast additional 10 minutes, or until eggplant is golden brown.
Toss bell peppers on another baking sheet with 1 tablespoon olive oil, salt and pepper to taste; roast 15 minutes. Cut zucchini slices in half and place on baking sheet with peppers, turning them together gently; roast an additional 10 minutes until bell peppers are dark golden brown on edges.
Drizzle additional vinegar over vegetables after removing from oven.
For each serving, place 1 eggplant slice on plate; top with 1 slice Fresh Mozzarella, followed by bell pepper slices, 1 or 2 slices zucchini, 1 slice of tomato and 1 basil leaf. Repeat, layering once more, topping with 1 slice Fresh Mozzarella, 1 basil leaf and slice of red onion. Drizzle with additional olive oil and vinegar, if desired.