cups seasoned tomato or marinara sauce, homemade or top quality purchased
ounces fresh mozzarella cheese, cut in 16 slices
fresh basil leaves
tablespoons capers, rinsed
c. Italian green olives, pitted and sliced 3/16" thick
In small bowl, mix Asiago cheese, breadcrumbs and 2 tablespoons extra virgin olive oil; set aside.
Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper. Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
Heat oven to 425° Fahrenheit. In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks. Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
*If made ahead and refrigerated, reduce oven temperature to 375° Fahrenheit and bake 25 minutes.
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