why make this recipe
Baked Eggplant and Tomato Stacks are a delicious and healthy way to enjoy vegetables. This dish is perfect for a light dinner, a tasty side, or a great vegetarian option. It layers roasted eggplant with fresh tomatoes, creamy mozzarella, and crispy breadcrumbs, creating a tasty combination that everyone will love. Plus, it’s a great way to use fresh, seasonal ingredients!
how to make Baked Eggplant and Tomato Stacks
Ingredients:
- 2 large Globe eggplants (about 2.5 lbs total)
Look for eggplants that are firm, heavy for their size, with smooth, shiny skin. These will have fewer seeds and a less bitter taste. - 1 ½ teaspoons kosher salt, divided, plus more for salting
Kosher salt is key for drawing moisture out of the eggplant slices effectively. - ½ cup Panko breadcrumbs
These Japanese-style breadcrumbs are lighter and flakier than traditional breadcrumbs, creating a wonderfully crispy and golden topping. - ¼ cup grated Parmesan cheese
For the best flavor, use a freshly grated block of Parmigiano-Reggiano. It adds a nutty, salty depth that pre-grated cheese can’t match. - 2 cloves garlic, minced
Freshly minced garlic provides a pungent, aromatic foundation for the topping. - 1 teaspoon dried oregano
This classic Italian herb infuses the dish with a warm, peppery flavor that pairs beautifully with tomato and eggplant. - ¼ teaspoon black pepper, freshly ground
Freshly ground pepper offers a more potent and complex flavor than pre-ground. - 4 large Roma tomatoes (about 1 lb)
Roma or plum tomatoes are ideal for this recipe as they have a lower water content and a meatier texture, which prevents the stacks from becoming soggy. - 8 ounces fresh mozzarella cheese, sliced into 8 rounds
Fresh mozzarella offers a superior creamy texture and milky flavor. Slicing it from a log or ball is preferable to pre-shredded varieties. - ¼ cup fresh basil leaves, chopped or torn
Basil adds a fresh, sweet, and slightly peppery note that cuts through the richness of the cheese. - ¼ cup extra virgin olive oil
A good quality olive oil is used for roasting the eggplant, adding flavor and helping it to become tender and golden.
Directions:
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Prepare the Eggplant (The Crucial First Step):
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. Wash and dry the eggplants, then trim off the stem and bottom ends. Slice the eggplants crosswise into ½-inch thick rounds. -
Salt and Sweat the Eggplant:
Arrange the eggplant slices in a single layer on the prepared baking sheets. Sprinkle both sides of each slice with kosher salt and let them sit for 30 to 45 minutes. This process will draw out excess moisture and bitterness. -
Rinse and Dry:
After the sweating period, rinse the eggplant slices under cool water to remove the salt. Pat each slice dry with paper towels or a clean kitchen towel. -
Roast the Eggplant:
Clean the baking sheets and re-line them if needed. Arrange dried eggplant slices on the sheets and brush both sides with olive oil. Roast for 20-25 minutes, flipping halfway, until tender and lightly golden. -
Prepare the Topping and Tomatoes:
In a small bowl, mix Panko breadcrumbs, grated Parmesan cheese, minced garlic, oregano, ½ teaspoon kosher salt, and black pepper. Slice Roma tomatoes into ¼-inch thick rounds. -
Assemble the Stacks:
Select the 8 largest eggplant slices for the bases and place them on a parchment-lined baking sheet. Layer a tomato slice, a mozzarella slice, and fresh basil on each base. -
Build the Second Layer:
Top each stack with a smaller eggplant slice and repeat the layering process with tomato, mozzarella, and basil. -
Add the Crispy Topping:
Spoon the Panko-Parmesan mixture over the top of each stack, pressing gently to adhere. -
Bake the Stacks:
Bake in the oven at 375°F (190°C) for 15-20 minutes, or until the mozzarella is melted and bubbly and the topping is golden brown. -
Rest and Serve:
Let the stacks rest for 5-10 minutes before serving to help them hold together. Garnish with remaining fresh basil.
how to serve Baked Eggplant and Tomato Stacks
Baked Eggplant and Tomato Stacks can be served warm as a main dish or a side. They pair well with a simple salad, crusty bread, or a side of pasta. For extra flavor, drizzle with some balsamic glaze before serving.
how to store Baked Eggplant and Tomato Stacks
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stacks in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
tips to make Baked Eggplant and Tomato Stacks
- Make sure to sweat the eggplant properly to avoid sogginess in the finished dish.
- Use fresh, high-quality ingredients for the best flavor, especially with cheese and tomatoes.
- Feel free to customize with your favorite herbs or spices.
variation
You can add layers of sautéed spinach or grilled zucchini for extra veggies. For a bit of heat, sprinkle some red pepper flakes over the stacks before baking!
FAQs
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Can I make these stacks ahead of time?
Yes! You can prep the components ahead of time and assemble them just before baking. -
What can I substitute for eggplant?
Zucchini or portobello mushrooms can be good alternatives if you’re looking for a different flavor or texture. -
Can I freeze leftovers?
Yes, you can freeze the stacks but they may lose some texture. Reheat in the oven after thawing for best results.
Baked Eggplant and Tomato Stacks
Ingredients
Vegetable Preparation
- 2 large Globe eggplants (about 2.5 lbs total) Look for eggplants that are firm, heavy for their size, with smooth, shiny skin.
- 1.5 teaspoons kosher salt, divided Key for drawing moisture out of the eggplant slices effectively.
Topping Mixture
- ½ cup Panko breadcrumbs Japanese-style breadcrumbs that are lighter and flakier.
- ¼ cup grated Parmesan cheese Use freshly grated for the best flavor.
- 2 cloves garlic, minced Provides a pungent, aromatic foundation.
- 1 teaspoon dried oregano Infuses the dish with a warm, peppery flavor.
- ¼ teaspoon black pepper, freshly ground Offers a more complex flavor than pre-ground.
Tomato and Cheese Layers
- 4 large Roma tomatoes (about 1 lb) Ideal due to lower water content and meatier texture.
- 8 ounces fresh mozzarella cheese, sliced Offers a superior creamy texture.
- ¼ cup fresh basil leaves, chopped or torn Adds a fresh and slightly peppery note.
Cooking Ingredients
- ¼ cup extra virgin olive oil Used for roasting the eggplant.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Wash and dry the eggplants, then trim off the stem and bottom ends. Slice the eggplants crosswise into ½-inch thick rounds.
Salting and Sweating the Eggplant
- Arrange the eggplant slices in a single layer on the prepared baking sheets. Sprinkle both sides of each slice with kosher salt and let them sit for 30 to 45 minutes.
- Rinse the eggplant slices under cool water to remove the salt and pat each slice dry.
Roasting the Eggplant
- Clean the baking sheets and re-line them if needed. Arrange dried eggplant slices on the sheets and brush both sides with olive oil.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly golden.
Preparing the Topping and Tomatoes
- In a small bowl, mix Panko breadcrumbs, grated Parmesan cheese, minced garlic, oregano, ½ teaspoon kosher salt, and black pepper.
- Slice Roma tomatoes into ¼-inch thick rounds.
Assembling the Stacks
- Select the 8 largest eggplant slices for the bases and place them on a parchment-lined baking sheet. Layer a tomato slice, a mozzarella slice, and fresh basil on each base.
- Top each stack with a smaller eggplant slice and repeat the layering process.
Baking
- Spoon the Panko-Parmesan mixture over the top of each stack, pressing gently to adhere.
- Bake in the oven at 375°F (190°C) for 15-20 minutes, or until the mozzarella is melted and bubbly.
Serving
- Let the stacks rest for 5-10 minutes before serving to help them hold together. Garnish with remaining fresh basil.