Lightly drizzle eggplant slices with olive oil and sprinkle with salt and pepper. Grill eggplant slices for 1 minute on each side and put aside.
3
Heat 2 Tbsp olive oil in sauté pan until hot. Sprinkle scallops with salt, pepper and saffron threads, sauté on high heat for 3 min. and set aside.
4
In the same sauté pan add 2 tbsp olive oil, garlic, shallots and tomatoes and sauté for 4 min. Add wine and oregano and simmer until sauce has thickened (approx. 7 min). Put sauce aside to cool.
5
To assemble, place one piece of grilled eggplant in baking dish, top with 6-7 scallops cover with one spoon of sauce and sprinkle with 1 tbsp parmesan cheese. Top with another slice of eggplant and repeat one more time stopping with the parmesan cheese. Assemble four individual stacks in baking dish and bake at 350 for 15-20 min. Top with parsley and serve.
Lightly drizzle eggplant slices with olive oil and sprinkle with salt and pepper. Grill eggplant slices for 1 minute on each side and put aside.
3
Heat 2 Tbsp olive oil in sauté pan until hot. Sprinkle scallops with salt, pepper and saffron threads, sauté on high heat for 3 min. and set aside.
4
In the same sauté pan add 2 tbsp olive oil, garlic, shallots and tomatoes and sauté for 4 min. Add wine and oregano and simmer until sauce has thickened (approx. 7 min). Put sauce aside to cool.
5
To assemble, place one piece of grilled eggplant in baking dish, top with 6-7 scallops cover with one spoon of sauce and sprinkle with 1 tbsp parmesan cheese. Top with another slice of eggplant and repeat one more time stopping with the parmesan cheese. Assemble four individual stacks in baking dish and bake at 350 for 15-20 min. Top with parsley and serve.
