Ingredients
Scale
- 2 slices of fresh bread, lightly toasted
- 1 garlic clove
- 2 small eggplants (skin removed if you prefer)
- 1 C ricotta cheese
- 1 C marinara sauce – warmed
- 4 slices of tomato
- 4 slices fresh mozzarella
- Salt/pep/olive oil
Instructions
- Peel and slice eggplant, season both sides with salt and pepper. Lightly oil grill pan and grill eggplant until browned on both sides.
- In a small bowl mix ricotta, a large pinch of salt, pepper, and a drizzle of olive oil together.
- Peel the garlic clove and rub on the warm toast.
- Assemble the stacker. Spread ricotta on toast, then spoon a little marinara on the ricotta, layer on the eggplant, tomato and mozzarella.
- Place under the broiler until the cheese is browned and melted.
- Drizzle with thick balsamic vinegar (Note, I forgot the drizzle until after I took the photo). It adds a nice flavor so if you have it I would definitely recommend it.