26 Fall Matters 2016 Ingredients Eggplant 1 medium eggplant (1 lb), peeled and cut into ½ inch slices ½ cup all purpose flour 2 eggs plus 2 tsp water, lightly beaten 2 cups bread crumbs Canola oil for frying Kosher salt Roasted Tomato Puree 16 oz grape tomatoes 4 Tbsp extra virgin olive oil 2 Tbsp fresh oregano leaves 2 tsp kosher salt and pepper Herb (No-Nut) Pesto 1 cup fresh basil leaves, packed 1 Tbsp fresh oregano ½ cup fresh parsley, packed ½ cup parmesan, grated ⅓ cup extra virgin olive oil Kosher salt and pepper 8 oz fresh mozzarella (in a ball), thinly sliced ⅓ cup parmesan cheese, grated Eggplant Stacks Tender breaded eggplant is layered with roasted tomato puree, herb pesto and fresh mozzarella cheese in these tasty towers. Perfect for sharing! Serves: 4 servings Prep time 45 mins Cook time 40 mins Total time 1 hour 25 mins Instructions Eggplant: 1. Line a sheet pan with paper towels and lay eggplant slices in a single layer. Sprinkle with salt and set aside for 15 mins. 2. Dip eggplant slices in flour, then egg, followed by bread crumbs. 3. Heat oil (enough to cover the bottom of the pan) in a large frying pan over med/high heat and lay eggplant slices in a single layer in the pan, taking care not to overcrowd. 4. Fry the eggplant until golden brown, about 3 mins, then flip and fry until golden, an additional 3 mins. 5. Remove from the pan and let drain on paper towels. Repeat with remaining eggplant slices. Roasted Tomato Puree: 1. Preheat oven to 450 degrees and line a sheet pan with non- stick foil or parchment paper. 2. Scatter tomatoes and oregano on the sheet pan and toss with olive oil, salt and a few turns of black pepper. 3. Roast until tomatoes are soft and caramelized, about 20 mins. 4. Puree tomatoes and any juices in a food processor until blended, but still a little chunky. Herb (No-Nut) Pesto: 1. Combine all ingredients in a food processor or mini prep and blend until smooth. Eggplant Stacks: 1. Reduce the oven temperature to 400 degrees and line a baking sheet with nonstick foil or parchment. 2. Place one eggplant round on the sheet. Spread 1 Tbsp of roasted tomato puree on top, sprinkle with a little parmesan cheese and top with one slice of mozzarella. Lay another eggplant round on top and spread with 1 Tbsp of pesto. Lay a third round on top, spread with 1 Tbsp roasted tomato puree, sprinkle with parmesan cheese and top with a slice of mozzarella. 3. Repeat with remaining eggplant rounds until all stacks are layered. 4. Bake until cheese is melted and bubbly, about 10 mins. Serve hot.