After visiting my favorite Italian store in Portland, Maine and finding a gorgeous fresh eggplant, I came home and got right to cooking. I made an all vegetarian dish that was superb. It was layered with grilled eggplant and grilled zucchini, fresh spinach, garlic, mozzarella, and mushrooms, 3 cheeses, and puttanesca sauce (spicy tomato sauce). So good and extremely easy to make. They sell puttanesca in the jar at the store or you can make you own. I happened to have left over tomato sauce in my fridge so I added capers, kalamata olives, red pepper flakes, chopped mushrooms and spinach, and garlic. I also had leftover ricotta cheese, so I used that as well. The end result was delicious and had great eye appeal. You know, they say we eat with our eyes.
Grilled Eggplant and Zucchini Puttanesca
Preheat oven to 350 degrees and bake for 15 min.
Broil on high for 3-5 minutes to brown top.
1 large Eggplant, sliced into 1/4 inch rounds
1 small zucchini, slice lengthwise into 1/8 inch slices
Brush each slice with olive oil and season with salt and pepper. Grill each slice on both sides and set aside. Cut the zucchini slices in half for layering.
1 cup ricotta seasoned with salt and pepper
1 jar puttanesca sauce or 2 cups of tomato sauce spiced up.
(If you are using plain tomato sauce add 1 tsp red pepper flakes, 2 tbsp capers, and 1/3 cup of kalamata olives)
1/2 cup chopped mushrooms
1 cup fresh spinach leaves
4 cloves garlic chopped
Simmer for about 20 minutes.
1 cup of shredded cheddar cheese
1 ball of fresh mozzarella, sliced
Make your stacks, put a little sauce on the bottom of the pan.
Layer one slice of grilled eggplant
1 tsp. of ricotta
a small pile of cheddar
2 pc. of grilled zucchini
Fresh Basil leaves wherever you want to put them in the stack
1 tsp ricotta
A small pile of cheddar
1 tbsp sauce
1 slice grilled eggplant
1 slice of fresh mozzarella
Bake and top with as much sauce as you like. Serve immediately.