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Serves 4
Slice each eggplant lengthwise into 4 slices, 1/2" thick. Brush
slices with olive oil and sprinkle with salt and pepper. Charbroil
eggplant slices quickly over high heat until they are golden and
have grill marks, about 2 1/2 minutes on each side. (You can, alternately,
sauté the eggplant slices in olive oil in a skillet). Allow
eggplant slices to cool after cooking.
Brush mushrooms with olive oil and sprinkle with salt and pepper.
Grill or sauté
mushrooms in the same manner as eggplant.
Heat the remaining olive oil in a saucepan and quickly cook the
shallots and garlic over high heat for about 1 minute, taking care
not to let the garlic brown. Add the onion, tomatoes and peppers,
reduce heat to medium ad cook for about 8 minutes. Stir in the tomato
juice. Reduce heat and continue cooking over low heat until vegetables
are soft, about 10 minutes. Remove from heat and stir in the basil
and butter (if desired). Allow vegetable sauce to cool before assembling
dish (spread sauce on a baking sheet for faster cooling).
To assemble
Preheat oven to 375° F. Slice the cooked mushrooms at an angle.
Place 4 eggplant slices on a baking sheet that has been buttered
or oiled. Top each eggplant slice with a generous tablespoon of
the vegetable sauce, then top with some portobello slices, a slice
of mozzarella cheese, and another eggplant slice. Bake for about
8 minutes. Serve with a small amount of sauce on each plate.
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