Itsy Bitsy Foodies

These eggplant tomato stacks make a refreshing appetizer or side dish and are perfect for a summer meal.  The oregano and the tomato combine to make that nostalgic pizza sauce flavor while the feta cheese and balsamic vinegar provide a nice tang to complement the eggplant.  The stacks are easy to make and if you are lucky enough to have garden-fresh eggplants and tomatoes, they taste even better.

Ingredients

Eggplant, sliced

Salt, to taste

Black pepper, to taste

Tomatoes, sliced

Feta cheese

Parmesan cheese

Oregano

Balsamic Vinegar

Lightly coat a pan with olive oil and heat it over medium heat.  Place the eggplant slices in the pan and cook them for several minutes until they begin to soften.  Sprinkle them with salt and pepper.  Once they are softening and browned, flip them to continue cooking on the other side.

Arrange the eggplant slices on a plate.  Sprinkle them with feta cheese.  Place a tomato slice on each eggplant and then top the stacks with oregano and Parmesan cheese.  Drizzle with balsamic vinegar.