Grandma Galasso's Eggplant Pyramids - ...
- Extra-virgin olive oil
- 1 medium eggplant cut 1/4"-thk rounds
- 1 small zucchini cut 1/8"-thk rounds
- 1 tablespoon dried oregano
- 3 small plum tomatoes cut thin rounds
- Salt as needed
- 1/4 pound fresh mozzarella cheese shredded
Preheat the oven the 375 degrees.
Lightly brush a baking sheet with olive oil. Arrange the eggplant slices in rows on the sheet. Brush the slices lightly with olive oil. Top each slice with a zucchini round and brush them with olive oil. Sprinkle the oregano over the tops of the zucchini. Place a tomato slice over each zucchini round and brush the top with olive oil. Sprinkle a little salt over the top of each tomato.
Bake for 25 minutes. Sprinkle the cheese over the tomatoes and continue to bake for an additional 5 minutes, or until the cheese has just melted. Serve hot.
Variation: Use the broiler to melt the cheese-topped rounds instead of baking them.
This recipe yields 6 to 8 servings.