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Baked Eggplant "Parmigiana" Stack

Created by Meggins on May 28, 2012

2 1/2 cups tablespoons meatless marinara sauce, homemade or top quality purchased, divided
8 ounces fresh mozzarella cheese, cut in 16 slices
16 fresh basil leaves
2 tablespoons capers, rinsed
1/4 cup Italian green olives, pitted and sliced

Step 1: In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.
Step 2: Using 3 or more tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
Step 3: On outdoor grill, grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
Step 4: Heat oven to 425°F.
Step 5: In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles ( 1 tablespoon sauce for each circle, but I used 2 tablespoons). Place a slice of eggplant over each pool of sauce.
Step 6: Top with 1 slice mozzarella, 1 basil leaf and another 1 tablespoons of sauce. Repeat layer another time ending with tomato sauce on the top. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks (you will have 8 stacks with 2 eggplant slices for each stack).
Step 7: Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.