I love this time of year- there are just so many great fresh veggies and fruits! In addition to my peaches and pears, I also got some great veggies at Nicewicz farm. Since I'm working at home this week, I had the time to make these Eggplant-Mozzarella Stacks I saw in the Globe a couple weeks ago.
First I baked the eggplant alone under the broiler for 8 minutes to soften it. Then I laid one layer of eggplant into a dish with 1/2 cup tomato sauce.
Then I topped each slice with a dollop of tomato sauce, cheese, and a basil leaf. The repeated, topping the last layer with panko crumbs. The final product was golden and delicious!
Hi! I'm Kiersten, a thirty-something from Maine who accomplished my major life goal of running a marathon on all seven continents. Now I'm in the next phase of my life- being a Mom to a little boy and a dog name Sushi, a wife, and a pediatric nurse. Join me as I run, bike, swim, eat, and laugh my way through life.
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