Grilled Eggplant Towers With Tomatoes And Feta(From Eating Well

1. 1

   .Heat grill to medium.

2. 2

   Spread eggplant slices on 2 baking sheets or trays. Brush 1/4 cup oil over both sides of eggplant slices. Spray another baking sheet with cooking spray and arrange tomato slices onit.

3. 3

   Season eggplant and tomatoes with pepper.

4. 4

   Oil the grill rack. Grill the eggplant slices until browned and tender, 5 to 7 minutes per side.

5. 5

   Set aside. Place the baking sheet with tomatoes on the grill rack; cover and grill until tomatoes are bubbling and warm, about 7 minutes.

6. 6

   Preheat oven to 350u00b0F Spray six 7-10 oz ramekins ar custard cups 9 about the sane size as eggplant slices) with cooking spray.

7. 7

   Assemble the towers. Using a wide spatula, layer an eggplant slice, a tomato slice, and a basil leaf in each ramekin. Sprinkle with about 1 tablespoon of feta. Repeat the layering once more, then top with an eggplant slice. Press down lightly.

8. 8

   Place ramekins on a baking sheeet and bake until heated through and juices are bubbling around the edges. 25 to 35 minute.

9. 9

   To serve, run a paring knife around the sides of each ramekin. Invert a plate on top and, grasping ramekins and plate with oven mitts, carefully invert the ramekins onto a plate. Very hot. Drizzle the tower with a little oiland garnish with basil sprig. Serve hot , warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.