Roasting Environment and Perimeter Burn Environment
- 3 large Globe Eggplant sliced into rounds ½ inch thick
- Olive oil spray
- 2 teaspoons Kosher salt
- 2 bell pepper (1 yellow/1 red), roasted and peeled (see roasting instructions below)
- 1 bunch fresh basil
- 2 balls fresh mozzarella
- Extra virgin olive oil for drizzling
Place eggplant slices onto a sheet pan spayed with olive oil and place in oven during perimeter burn. Cook turning over to lightly brown each side and until eggplant is tender but not fully cooked. Remove from oven, salt and set aside.
Cut roasted peppers into strips 2-3” and set aside. Slice Mozzarella into 1/4” slices and set aside.
To assemble start by placing 8 of the largest eggplant rounds on the bottom of a ceramic baking dish. Top each with a piece of Mozzarella, 1 basil leaf, and a slice of roasted pepper. Repeat another layer and end with a slice of eggplant on top. Place in oven for about 10 minutes or until heated through and cheese is melted. Remove and drizzle with olive oil.
To Char Peppers: Place red peppers onto sheet pan and set into oven during perimeter burn of oven startup. Blacken skin on peppers turning once or twice to evenly char. (Do not overcook peppers and dehydrate). Peppers should blackened on outside with a tender and juicy interior. Remove from oven, place into bowl and let rest uncovered until cool enough to touch. Once cool, remove peppers from bowl and slip the charred skin from peppers and remove seeds. Do not rinse with water.