1 lb eggplant
1 ½ tbsp. olive oil
Salt and fresh pepper to taste
3 tbsp sun-dried tomato tapenade (or pesto)
8 oz BelGioioso Fresh Mozzarella cheese sliced (we may have to slice our own!)
2 tbsp grated BelGioioso Parmesan cheese
Slice eggplant lengthwise into ¼ inch slices. Brush one side of eggplant slices lightly with olive. Sprinkle lightly with salt and pepper. Heat the non-stick grill pan over medium heat. When hot add eggplant slices, oiled side down. Grill until golden brown on both sides. (This can be done ahead)
For each “lasagna” stack, spread one grilled eggplant slice with 1 tsp. tapenade. Top with second eggplant slice. Layer with 2 BelGioioso fresh mozzarella cheese slices cut to fit if necessary. Add red pepper to cover cheese. Repeat layering with eggplant slice, tapenade spread, and final eggplant slice. Brush top layer olive oil, sprinkle with BelGioioso Parmesan Cheese.
Arrange vegetable-cheese stacks in shallow baking dish or casserole. Broil 6 inches from heat source until cheese has melted, about 5 minutes. Serves 4.
