Eggplant Stack
8 ingredients
1 steps
Ingredients
- 1 medium eggplant, sliced into 3/4-1 in. medallions
- 2 similar-sized tomatoes, sliced into 3/4-1 in. medallions
- 1 cup cheese blend (I use equal parts parmesan, fontina, and asiago)
- 1 sprig rosemary
- 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter
- 2 teaspoons salt
- s&p for seasoning
Directions
-
1["Prior to cooking, place the slices of eggplant in a large colander, and place the colander over a large bowl.", "Liberally sprinkle the eggplant with the 2 tsp salt, and let the eggplant sit for about 20 minutes (I like to call this a \"de-brine\"" as the salt extracts the bitter juices out of the eggplant
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