Eggplant Parmesant Stacks

This is a delicious way to make eggplant if you are in the mood for tasty summer time vegetarian dish!

 Eggplant Parmesan Stacks

1 eggplants, sliced into 1/4 "rounds
2 large tomatoes, sliced into 1/4" rounds
1 large ball of fresh mozzarella, sliced
10 basil leaves, chiffonade
1/4 cup panko 
2 teaspoons olive oil
kosher salt and pepper

Preheat oven to 425° Slice eggplant and place on parchment lined baking sheet. Spray top of eggplant with canola oil cooking spray and sprinkle with salt and pepper. Bake for 20 minutes until soft. Take out of oven and stack tomato slices on 4 of the largest eggplant rounds. Add a slice of mozzarella on top of tomato and sprinkle with chiffonade basil. Repeat with smaller rounds of eggplant. 

Sprinkle panko on last layer and drizzle olive on panko, which helps to brown the bread crumbs. Add salt and pepper to taste. Bake again at 425° for 5-8 minutes until cheese is melted and crumbs are browned. Enjoy!
Makes 4 stacks

Recipe adapted from Oh My Veggies