I had the pleasure of spending my last Spring Break as an MBA student (hip-hip-hooray!) facilitating a merger and acquisition. What? How did I accomplish that during Spring Break? I spent it by merging part of my family with part of Mike’s family and acquiring some food, drink, and fun!
What’s the recipe? Take 13 people in a mountain house full of taxidermied animal heads, and add the a few random houseguests, beautiful weather, and great food and drink and you’ve got a successful vacation!
Each night had a “theme” that fueled the inspiration for food – from Southern to Eastern European to Italian. The Italian-themed night was particularly fun. My brother (born in Florence, where his dad is from) and his new bride made pasta carbonara, while my aunt made delicious eggplant stacks.
Ingredients
Eggplant (try for eggplants that are more uniform in shape as opposed to bulbous because they are easier to stack)
Mozzarella cheese (fresh is best)
Parmesan or Romano cheese
Fresh basil, oregano, thyme, marjoram or sage (obviously you can use dried herbs in a pinch)
Your favorite jarred tomato/marinara sauce
Olive oil
My aunt says that she has made many variations of these to include other vegetables like artichoke bottoms, zucchini, roasted red peppers, portabella mushrooms or fresh tomatoes. She has also used jarred or homemade pesto sauce in place of the herbs.
Directions
Slice eggplant and lightly coat with olive oil. Broil, roast or grill eggplant until just tender – in this case we roasted them for a few minutes. Stack with marinara sauce, herbs, and mozzarella cheese. Repeat this process twice and then top the stack with grated Parmesan or Romano cheese. Bake at 350 degrees for a few minutes – just until the cheese melts. Drizzle with olive before serving.
It wouldn’t be family cooking without a little inspiration from Mimi. Apparently, my aunt’s inspiration came from a similar recipe that Mimi cooked – only she didn’t actually stack the eggplant. I thought the stacks made this a perfect party food idea and they also provide a great presentation!
That was a most excellent evening! Im so glad you put this on your blog 🙂
I echo your sentiments!!
I continue to marvel at your creativity and eloquence. You are an inspiration to me.
Love you,
Mom
Thanks mommy!!!
Yeah! Really yummy even tho I got a special vegetarian version of the pasta dish. Luv, Auntie Mary Anne (not the talented aunt Julie of the eggplant stacks)
The food all week was terrific! Like staying in some winter wonderland B&B. Thanks Rachael! And thanks for including my eggplant in your blog!
I finally tried this one for a small get-together recently. It was AWESOME. I added a little proscuitto on one of the upper stacks since I had it, and since I didn’t have any mozz. I actually sliced up string cheese and put it in – it was amazing without so amazing ingredients…