Fresh mozzarella eggplant stacks

Ingredients

• 2 small eggplants, sliced
• Salt
• 2 Tbsp. extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup onions, chopped
• 4 large fresh tomatoes, chopped
• Fresh Basil, chopped
• 4 oz. Casaro Whole Milk Ricotta cheese
• 1/4 cup Casaro Parmesan cheese, grated
• 1 egg
• 8 oz. Casaro Fresh Mozzarella cheese, sliced

Directions

Preheat oven to 325° F.

Slice eggplant into rounds, about 1/4 –inch thick, salt and let sit for one hour to draw out the water.  Pat dry.

Heat a nonstick grill pan or grill to heat each slice of eggplant until browned on each side.

Heat olive oil in a large saucepan, add the garlic and onions, sauté until soft.  Add chopped tomatoes and stir.  Simmer sauce for 15 minutes, add the fresh basil and set aside.

Combine Casaro Ricotta, grated Casaro Parmesan and egg together and set aside.

Spread ½ cup of marinara sauce into the bottom of a gratin dish, layer eggplant slices, Casaro Fresh Mozzarella slices, a tablespoon of the Ricotta mixture and marinara sauce, repeat for three layer stacks.  After all ingredients are combined into stacks, place dish into oven and bake until warm and ricotta is slightly browned.  Remove from oven and garnish with grated Casaro Parmesan before serving.