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Eggplant & Mozzarella Stacks

Eggplant & Mozzarella Stacks


  • 1 large eggplant, cut into ¼ inch rounds
  • 1 Fresh mozzarella, cut into ¼ rounds
  • 1 jar O&CO. Augusta Sauce
  • O&CO. Everyday Olive Oil
  • O&CO. Fleur de Sel
  • Freshly grated Parmagiano Reggiano cheese


    1. Heat oven to 400. 
    2. Brush eggplant rounds with a little bit of Everyday olive oil and sprinkle with a bit of Fleur de Sel. 
    3. Spread the eggplant out on a cookie sheet and bake until golden brown, about 15 minutes.
    4. To assemble the stacks: Place half of the eggplant rounds on a cookie sheet. 
    5. Top with a slice of mozzarella and another slice of eggplant.

  1. Place 1 spoonful of Augusta sauce on the top and sprinkle with grated cheese. 
  2. Place under a hot broiler for a minute or two, until the cheese just melts, serve immediately.