So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. Its best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.
You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella “stacks” at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.
Baked Orzo with Eggplant and Mozzarella Adapted from Yotam Ottolenghi. I made a couple changes to this recipe due to personal preferences. The original called for a lot of carrots and celery (4 carrots, 3 celery stalks) but I wanted them to just be a background flavor, not main ingredient.