They taste as delicious as they look!4 Baby Eggplants, Sliced but not pealed
Fresh Mozzarella
Grated Parmesaman
Fresh Basil
Olive Oil
1 lb dried pasta cooked in plenty of salted water
Garlic infused olive oil
1 Recipe Fresh Tomato Ragu
Heat about 1 Tbs of the Olive oil over medium high heat in a large non-stick skillet. sprinkle the eggplant liberally with salt and pepper and cook until golden on one side, about 4 minutes, being careful not to burn the eggplant. Flip and cook on the other side. Work in batches until all of the eggplant is cooked.
Heat the oven to 350 degrees. Place one piece of the eggplant on a baking sheet. Place 1 Tbs of the tomato ragu followed by parmesan cheese, 1 basil leaf, and a thin slice of mozzarella cheese. Place another piece of eggplant on top and continue until the stack has three layers of eggplant. Bake in the oven for about 15 minutes until the cheese has melted.
Meanwhile, toss the cooked pasta in the infused olive oil, fresh chopped basil and plenty of parmesan cheese. Serve the eggplant stacks over the pasta and enjoy!