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Recipe for family meals :

Eggplant Pyramids

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

"The idea of this recipe is to make each layer of vegetables progressively smaller, like a pyramid".


Extra-virgin olive oil
1 medium-size eggplant, cut into 1/4-inch-thick round slices
1 small zucchini, cut into 1/8-inch-thick round slices
1 Tblsp. dried oregano
3 small plum tomatoes, cut into thin round slices
1/4 lb. fresh mozzarella cheese, shredded


  • Preheat the oven the 375ºF.
  • Lightly brush a baking sheet with olive oil.
  • Arrange the eggplant slices in rows on the sheet.
  • Brush the slices lightly with olive oil.
  • Top each slice with a zucchini round and brush them with olive oil.
  • Sprinkle the oregano over the tops of the zucchini.
  • Place a tomato slice over each zucchini round and brush the top with olive oil.
  • Sprinkle a little salt over the top of each tomato.
  • Bake for 25 minutes.
  • Sprinkle the cheese over the tomatoes and continue to bake for an additional 5 minutes, or until the cheese has just melted.
  • Serve hot.

Use the broiler to melt the cheese-topped rounds instead of baking them.

Shirley Cline