Fresh Tomato Stackers Recipes

ROASTED EGGPLANT AND TOMATO STACKS

Steps:

• In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
• Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
• Rinse the eggplant under cold water and dry thoroughly with paper towels.
• Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
• Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
• Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
• Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

FRESH TOMATO STACKERS

Steps:

• Put softened cream cheese, garlic and green onion into a small bowl and blend well. If the cream cheese it too hard to mix, add a dash of milk and it will blend easier.
• Slice tomatoes into thick slices.
• Take one slice of tomato and spread cream cheese mixture evenly on top of tomato. (a bit messy to do!).
• Cover with another tomato slice.
• Dip your tomato "sandwich" in italian bread crumbs and cover both top and bottom in crumbs.
• Repeat for remain tomato slices.
• Heat olive oil in a large skillet.
• Add tomato stackers and fry until bread crumbs are lightly brown.
• Serve immediatly.