Perfect for the summer.įor a variation you can also layer with sliced buffalo mozzarella. This side dish goes well with grilled meats.

My mother would slice and layer them with basil, garlic, olive oil, salt, and pepper. My dad grew the most amazing beefsteak tomatoes in his garden, they were so sweet and juicy. I loathe eating tomatoes from the supermarket, especially in the winter. I can’t wait to eat fresh picked tomatoes from the garden, farm stand, or farmers market. Stack your little eggplant pizzas & garnish with basil.Fresh garden tomatoes are on of the greatest pleasures of summer. It should take 10-15 minutes for the cheese to melt & begin to turn golden but all ovens are different so eyeball it & take them out when they look good to you. Meanwhile – to make the basil chiffonade – simply stack several leaves of basil, roll them into a tube & slice the tube up. Assemble each eggplant slice with sauce & cheese & cook them in a single layer – stacking them into towers when you put them on the plate. Top with sauce & cheese – quantities up to you.īake at 350 on a cooking sheet topped with parchment paper (THE BEST – nothing sticks) or treated with cooking spray or olive oil.

Whatever you do – cook out some moisture & try to grill a little flavor onto the slices. OR – you can opt to bake the slices naked for 15-20 minutes to get them less thick & mushy. You can do this on your burners on the stove or in a grill pan or on a real grill – with or without oiling the slices. I did it on the grill dry & it took about 5-7 minutes – flipping the slices occasionally. Just to get some grill marks on them & cook out some moisture. I grilled the slices on my stove top grill first to char them a bit. Grilled & Baked Eggplant Pizza Towers with Fresh Mozzarella & Basil ChiffonadeĪbout 1 eggplant per person – sliced about 1/4-1/2 inch thick & lightly saltedįresh mozzarella – enough to put a few slices on top of each slice of eggplant Also – these would be nice served on top of pasta tossed with a red sauce. I slice up & eat an entire small eggplant alone but quantities of everything really depends on how many you are feeding, how hungry they are & then personal taste as to the sauce-cheese ratio. Not really pizza but born of my wanting a tortilla pizza but without tortillas. It is an idea & I have been talking about it a lot lately & eating it even more frequently. Look how incredibly gorgeous it is!Īnd there you have it! My downtown Los Angeles adventure today & a chance to win lots of make-up & a bikini & a signed copy of my book! It is not currently in service, however.Įven more interesting – across the street to the east is the Bradbury Building – most famous as a location in Bladerunner. So – I have some for later! 🙂Īcross the street to the west from Grand Central Market is another LA landmark – Angel’s Flight. Pizza was SUPER thin & delightful but it was so friggin’ hot out – neither Rose nor I could eat more than half of the tiny 8″ pizzas. But, anyway – they let me out at noon so I decided to make the best of being downtown & met my friend Rose for lunch at Grand Central Market. So – I had to miss work today to go down & asked to be rescheduled – which just means that, if I am working in December – I lose at least another day’s pay. Everyone dreads jury duty but I work freelance & literally cannot afford to miss a day of work – let alone a week. A signed copy of my book, a bikini & Too Faced’s ENTIRE summer line! CRAZY! And the contest ends tomorrow (June 23, 2015), winner announced J– so enter NOW! And remember – go follow me on Instagram, then go follow Too Faced there & enter through their page. Only entries on the Too Faced page will be considered. Uh-oh! Wouldya look at that! The AMAZING make-up company, Too Faced, has selected my book to give away in the summer essentials giveaway! All you gotta do is go on Instagram, follow me at and then navigate to on Instagram, find this image on their wall & follow the rules to enter. All Photos © Christine Elise McCarthy 2015įollow see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

Eggplant stacks with chiffonade