Eggplant Stacks with Olive Tapenade
Ingredients
- 4 oz. kalamata olives, pitted and minced
- 4 oz. of small green olives, pitted and minced
- 2 garlic cloves, minced
- 2 tbsp. capers, rinsed and drained
- 2 tbsp. minced fresh Italian parsley
- 1 tsp. of minced fresh garlic
- 4 oz. panko breadcrumbs
- Salt and Pepper to taste
- 3 tbsp. extra virgin olive oil
- OTHER INGREDIENTS
- 1 Eggplant
- Pinch of paprika
- 3 tbsp. of olive oil
- 1 tbsp. of minced garlic
- 1 tsp. of salt
- 1 beef large tomato
- 8 oz Fresh Il Villaggio Mozzarella cheese
- 2 tbsp. of fresh basil chopped
At a glance
Recipe type: Snacks & Appetizers
Cuisine: Italian
Instructions
- In a small bowl combine all tapenade ingredients and set aside
- Cut eggplant into slices and drizzle olive, garlic and salt
- On a cookie sheet, put eggplant slices in oven. Bake for 20 minutes at 370. Turn slices once after 10 minutes to other side. Set aside
- Cut mozzarella into slices. Cut tomato into slices.
- On a plate layer eggplant, tomato and cheese, to form a stack. (repeat layers 3-4 x)
- Top with one tablespoon of olive tapenade and sprig of chopped basil.
- Makes 3 stacks
