Obikà, meaning “Here it is!” in Neapolitan dialect, is a small chain of casual restaurants, both in Italy and abroad, specializing in fresh mozzarella. Almost everything on the menu includes the cheese. At lunch in an Obikà in Rome, I had this fresh take on a classic combination of ingredients: eggplant, mozzarella, tomatoes, and basil. Roasted eggplant slices are stacked with tomato and mozzarella, drizzled with a fresh-herb oil, and baked. To get the stacks even, try to find tomatoes that are as wide as the eggplant. The stacks can be assembled ahead of time and then baked when you are ready to serve them.
Eggplant towers are a delicious and visually appealing dish that showcases the flavors of roasted eggplant, ripe tomatoes, fresh basil, and creamy mozzarella. This recipe takes advantage of the natural sweetness and tender texture of eggplants, creating a dish that is both satisfying and elegant. The towers are assembled by layering slices of eggplant with tomato, cheese, and a fragrant basil oil, then baked until the cheese is melted and gooey. The result is a delightful combination of flavors and textures that will impress your guests and elevate any meal. Whether you serve them as a main course or a side dish, these eggplant towers are sure to become a favorite in your culinary repertoire.
Serves 4
INGREDIENTS
- ⅓ cup extra-virgin olive oil, plus more for brushing
- 2 medium eggplants (about 1 pound each), trimmed and cut into ½-inch-thick slices
- Salt and freshly ground pepper
- ¼ cup fresh basil leaves
- ¼ cup fresh parsley leaves
- 2–3 large tomatoes, cut into eight ¼-inch-thick slices (total)
- 12 ounces mozzarella, cut into 8 slices
INSTRUCTIONS
- Preheat the oven to 425°F. Oil two large baking sheets with olive oil.
- Brush the eggplant slices with olive oil on both sides. Arrange the slices in a single layer on the baking sheets. Sprinkle with salt and pepper to taste.
- Bake for 10 to 15 minutes, or until lightly browned on the bottom. Flip the slices over and bake for 10 minutes more, or until browned on both sides and tender. Remove from the oven. You will need 8 slices for the towers; reserve the rest for sandwiches or another purpose. Reduce the oven heat to 375°F.
- Meanwhile, pat the basil and parsley leaves dry with paper towels. Place them in a food processor or blender with a pinch of salt and chop fine. With the machine running, add the ⅓ cup olive oil and process until smooth. (The basil oil can be made up to 4 hours ahead, covered, and refrigerated.)
- On a clean baking sheet, place 1 tomato slice on each of 4 of the eggplant slices. Sprinkle with salt and spread with a little of the basil oil. Place a cheese slice on top. Repeat with another layer of eggplant, season with salt and basil oil, and top with the remaining tomato slices and cheese. (If the stacks threaten to slide, stick a skewer or cocktail pick through the center to secure them.)
- Bake the stacks for 15 minutes, or until the cheese is melting. Remove from the oven, drizzle with the remaining basil oil, and serve.
