Eggplant, Tomato And Mozzarella Stacks, Hot Or Cold

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   ["Heat oven to 350 deg F/180 deg Celsius.", "From each eggplant/aubergine, slice 6 rounds, about 1/3"" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.", "Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.", "To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.", "Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.", "Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.", "SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.", "You will have 4 stacks, serving 2 - 4 people.", "As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.", "As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices."]

* Per serving · 4 servings · Values may vary.

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