Baked Eggplant and Tomato Stacks
A delicious and healthy vegetable dish featuring layers of roasted eggplant, fresh tomatoes, creamy mozzarella, and crispy breadcrumbs, perfect for a light dinner or vegetarian option.
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.
Notes
Ensure to sweat the eggplant properly to avoid sogginess in the finished dish. Use fresh, high-quality ingredients for the best flavor. Customize with your favorite herbs or spices.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 34gProtein: 12gFat: 16gSaturated Fat: 6gSodium: 600mgFiber: 5gSugar: 6g
Tried this recipe?Let us know how it was!