These eggplant, mozzarella and red pepper stacks double as a hearty appetizer or vegetarian main course! Sear the eggplant on an outdoor grill or indoors on a grill pan or in a cast iron skillet.
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- 1 cup finely chopped basil leaves
- 2 cloves garlic, minced
- 1/ 2 cup olive oil
- 1 teaspoon chili flakes
- 1 teaspoon sea salt
- 3 whole peppers,
- 3 whole eggplants, sliced
- 2 balls mozzarella, sliced thin
- 1/ 2 cup basil, whole
For the Chili Basil Oil
In the cup of a mason jar, combine finely chopped basil leaves, garlic, olive oil, chili flakes, and salt and shake well until combined.
Preheat the oven to 350°F.
Place whole peppers onto a baking sheet, drizzle with olive oil and salt and bake for 35 - 40mins. Transfer to a heatproof bowl and cover with plastic wrap for 10 minutes. Peel & discard skin from the peppers and set aside until cooled. Once cooled, slice into strips.
Season eggplant with salt and let sit 15 minutes to draw out some of the excess moisture. Preheat a frying pan on medium heat. Place the eggplant directly on the pan cook for 3 minutes on each side. Repeat until all eggplant slices are golden brown.
Form the rounds by layering a piece of eggplant, 2 strips of roasted pepper, a slice of mozzarella & 2-3 basil leaves. Drizzle chili basil oil over the top and repeat top with an eggplant slice. Drizzle each of the stacks with a decent amount of chili basil oil & serve.