Eggplant Stacks

Pre-heat oven to 200°C.  

Cut eggplant into 12 slices, each slice approx. ½ - 1cm thickness.  Place slices into a colander, sprinkle eggplant surfaces generously with salt; stand 20min.  Rinse eggplant of salt and  juices under cold water, pat dry with paper towel.    

Place eggplant, in a single layer, on an oven tray sprayed with oil.  Roast 15min; until just tender.  Meanwhile, slice onion into 12 thin slices, and each tomato into 6 slices.      

Onto a baking tray lined with paper, stack a slice of eggplant, a slice of onion, then a slice of tomato.  Top this with another slice of eggplant, then onion, and then tomato, brushing each  layer with a little oil whilst “stacking”.   Top with a slice of cheese.  Repeat until all  vegetables and cheese has been used; you will have 6 stacks.  

Bake 15min; cheese will melt and be golden in spots.  Serve warm.