I changed a few things from the original recipe, namely the amount of onions. The original recipe calls for 4 onions, with only 8 servings, so that means each person is eating half of an onion! I knew that wouldn't fly with my family, so I brought it all the way down to one and it still had a nice onion flavor. Additionally, I felt that the "stack" as a whole was a little dry, so I am adding some more cheese to this version of the recipe (can't hurt, right?!).
Onions and herbs
Eggplant, Tomato, and Zucchini Stacks
adapted from Williams-Sonoma
Makes 8 servings
3 tablespoons olive oil, plus more for drizzling
1 yellow onion, diced
Salt and freshly ground pepper, to taste
2 garlic cloves, minced
10 fresh basil leaves, cut into thin strips
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2 tablespoons chopped fresh flat-leaf parsley or 2 teaspoons dried
1 medium eggplant, sliced into 16 slices
4 medium tomatoes, sliced into 16 slices
4 small zucchini, sliced into 48 slices
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat an oven to 425°F.
In a large sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.
Drizzle one tablespoon olive oil over the bottom of a 13 x 9 baking dish. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1/2 tsp. onions and 1 tomato slice and season with salt. Top each with 3 slices of zucchini, then 1 tablespoons shredded mozzarella cheese.
Repeat layers: eggplant, salt, onions, tomatoes, salt, zucchini, mozzarella cheese.
Drizzle each vegetable stack with olive oil. Bake until the vegetables are tender, about 40 minutes.
Sprinkle each stack with 1 tablespoon Parmesan cheese and bake for 7 to 10 minutes more. Let the vegetables rest for 5 minutes before serving.
Eggplant ready to be stacked:
First layer complete (without mozzarella):
And ready to eat!