35 stacks with eggplant tomato and Recipes

eggplant, tomatoes, goat cheese or 1 cup feta, fresh basil leaf, fresh lemon , juice of, garlic cloves

loosely packed fresh basil leaves, extra-virgin olive oil, eggplants (1 3/4 to 2 lb total ), tomato (about 4 inches in diameter) and 2 medium es (about 2 1/2 inches in diameter), feta, crumbled (about 3/4 cup), garnish: finely shredded fresh basil leaves

eggplants, thinly sliced into rounds, about 2 lb, extra virgin olive oil, balsamic vinegar, lemon, juiced, pesto sauce, store-bought, tomatoes, thinly sliced, feta, crumbled, basil, chopped, salt and pepper

eggplant (1 lb.), tube (1 lb.) cooked polenta (see notes ), olive oil cooking spray, onion (8 oz.), peeled and chopped, garlic, peeled and pressed or minced, chopped fresh basil leaves or 2 tsp dried basil, tomato puree, salt and pepper, shredded part-skim mozzarella cheese (6 oz.), grated parmesan cheese, fresh rosemary sprigs (optional), breadsticks (2 to 3 oz. total )

eggplants, peeled and sliced, olive oil, fig balsamic vinegar, garlic cloves, minced, black pepper, chili pepper flakes, fresh thyme , loose packed, fresh rosemary , loose packed, fresh oregano , loose packed, mozzarella cheese (thinly sliced or shredded ) (optional), tomatoes, sliced thin (optional)

eggplant cut into slices, fresh ripe large tomatoes, fresh basil leaves, herbs of your choice, garlic, mozzarella

red wine vinegar, minced fresh rosemary leaves, salt and freshly ground black pepper, extra-virgin olive oil, eggplant (1 lb), tomatoes (3/4 lb), feta cheese, crumbled

eggplant, onion, tomato, margarine or butter, salt, grated parmesan cheese

chopped seeded peeled tomatoes with juices, olive oil, water, salt, cornmeal, freshly grated parmesan cheese (about 3 oz), butter, cayenne pepper, eggplant , cut crosswise into four 1/2-inch-thick slices, coarse salt, zucchini, cut diagonally into 1/4-inch-thick slices, olive oil, fresh basil leaves, thick slices mozzarella cheese, chopped fresh basil

water, salt, yellow cornmeal, freshly grated romano cheese, butter, chopped fresh basil, japanese eggplants , each cut into six 1/2-inch-thick rounds, olive oil, tomatoes, each cut into 1/2-inch-thick rounds, balsamic vinegar, dried oregano, fresh mozzarella balls in water, drained, fresh basil leaves

eggplant, sweet or spanish onion, sliced 1/4 inch thick, tomatoes , each cut into 6 slices, olive oil, kosher salt to taste, ground black pepper to taste, basil leaves, feta cheese, crumbled

eggplant sliced 1/3 inch thick, olive oil, fine breadcrumbs, freshly grated parmesan cheese, fresh ground black pepper, fresh oregano finely chopped, fresh basil chopped, basic italian tomato sauce, fresh mozzarella halved lengthwise and sliced crosswise 1/4 inch thick (12 slices), extra virgin olive oil to drizzle, parmesean for garnish

extra-virgin olive oil, chopped fresh thyme, chopped fresh marjoram, grated lemon zest, red pepper flakes (optional), kosher salt & freshly ground black pepper, thick slices heirloom tomatoes, thick slices eggplants , from a medium size eggplant, balls buffalo mozzarella , cut into 8 slices (5 to 7 oz each)

roasted or peeled tomatoes with their juice, chopped, recipe follows, eggplants, sliced into 1/2 inch-thick rounds (about 2 lb), salt, extra-virgin olive oil, onions, thinly sliced, garlic, chopped or thinly sliced, chile pepper, seeded and finely chopped , optional, fresh marjoram or oregano, leaves picked and finely chopped, all-purpose flour, eggs, panko (japanese ) bread crumbs, grated parmigiano-reggiano cheese, corn meal , a couple of handfuls, fennel pollen or ground fennel seed, optional, vegetable oil plus omega-3, for shallow frying, fresh mozzarella, thinly sliced, garlic, finely chopped, bundle fresh green or red chard, washed, stemmed and shredded, freshly grated nutmeg, fresh basil leaves, roasted tomatoes, ripe organic vine tomatoes or large plum tomatoes, several cloves garlic, crushed, extra-virgin olive oil , for liberal drizzling

tomatoes (about 1 lb), diced onion, divided, dry red wine, chopped fresh oregano, freshly ground pepper, salt, sliced onion, dry white wine, garlic cloves, peeled (about 2 large heads ), canned vegetable broth, salt, thick) slices eggplant (about 2 medium), frozen chopped spinach, thawed, drained, and squeezed dry, feta cheese, crumbled, oregano sprigs (optional)

eggplant , cut lengthwise into 1/4-inch slices, kosher salt, all-purpose flour, ground black pepper, eggs, scrambled, grated parmigiano-reggiano , plus more for garnish, italian parsley leaves, roughly chopped, breadcrumbs, vegetable oil, tomatoes, sliced, garlic powder, fresh basil leaves, extra-virgin olive oil, balsamic vinegar, cow mozzarella (not buffalo), sliced, arugula

eggplant, thickly sliced, fresh tomatoes, thickly sliced, provolone cheese, thickly sliced, fresh basil, fresh oregano, balsamic vinegar, olive oil, salt and pepper

prosciutto, firm eggplants, washed,dried and sliced (in rounds, not lengthways), red onion, peeled and sliced, basil leaves, semi sun-dried tomato, mozzarella cheese, white sugar, balsamic vinegar, water, basil leaves (extra )