Name: Crispy Eggplant-Tomato Stacks with Fresh Mozzarella & Pine Nut Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 eggplants; 1 small pkg fresh basil; 1 ½ (227 g) pkgs fresh mozzarella cheese; 3 cloves garlic; ⅓ cup pine nuts; 1 ½ (142 g) pkgs spring mix (mixed greens); 6 tomatoes; black pepper; Dijon mustard; Italian seasoning; mayonnaise; panko bread crumbs; pure maple syrup; salt; white wine vinegar

Crispy Eggplant-Tomato Stacks with Fresh Mozzarella & Pine Nut GreensCrispy Eggplant-Tomato Stacks with Fresh Mozzarella & Pine Nut Greens — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 eggplants

1 small pkg fresh basil

1 ½ (227 g) pkgs fresh mozzarella cheese

3 cloves garlic

⅓ cup pine nuts

1 ½ (142 g) pkgs spring mix (mixed greens)

6 tomatoes

black pepper

Dijon mustard

Italian seasoning

mayonnaise

panko bread crumbs

pure maple syrup

salt

white wine vinegar

Instructions

Preheat oven to 220°C (425°F). Line two baking sheet pans with aluminum foil.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Place bread crumbs and spices in a small bowl. Stir to combine and set aside.

Trim and slice eggplants crosswise into ½-inch thick rounds. Divide eggplant between the baking sheets, spreading the slices out in a single layer.

Spread half of the mayo over the top side of the eggplant rounds, then sprinkle with half of the bread crumbs (pressing gently to adhere). Carefully flip eggplant and repeat with remaining mayo and bread crumbs.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, flipping halfway, until eggplant is tender and golden on both sides, 10-12 minutes. Remove from oven.

Meanwhile, thinly slice mozzarella. Place on a large plate.

Thinly slice tomatoes and add to the plate with the mozzarella. Set aside.

Peel and mince garlic. Place in a large bowl along with mayo, vinegar, Dijon, maple syrup, salt, and pepper. Whisk to combine the dressing.

Drain and thinly slice artichokes; add to the bowl with the dressing and set aside.

When the eggplant is done, top with mozzarella and tomato. Return to the oven and continue to bake until the cheese is melted, 4-5 minutes more. Remove from oven.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half to the bowl along with mixed greens and pine nuts, then toss to combine the salad. (Reserve remaining basil for serving.)

To serve, divide eggplant stacks and salad between plates. Top eggplant with reserved basil and enjoy!

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