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Baked Eggplant and Tomato Stacks

Flavorful Baked Eggplant and Tomato Stacks for Cozy Nights

Delightful Baked Eggplant and Tomato Stacks, a healthy vegetarian dish featuring layers of creamy eggplant, juicy tomatoes, and melted cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stack
  • 1 large Eggplant salted and sweated
  • 4 medium Tomatoes firm and sweet varieties
  • 2 cups Mozzarella Cheese or vegan mozzarella
  • 0.5 cup Parmesan Cheese or vegan Parmesan
For the Topping
  • 1 cup Panko Breadcrumbs or gluten-free breadcrumbs
  • 3 cloves Garlic minced
  • 2 tablespoons Olive Oil plus extra for drizzling

Equipment

  • Baking sheet
  • parchment paper
  • Mixing bowl

Method
 

Preparation Steps
  1. Slice the eggplant into ½-inch thick rounds, sprinkle with salt, and let sweat for 30 minutes.
  2. Rinse and dry the salted eggplant slices thoroughly with paper towels.
  3. Preheat oven to 400°F (200°C) and roast eggplant slices on a baking sheet for 20-25 minutes.
  4. Mix panko breadcrumbs, grated mozzarella, minced garlic, and olive oil in a bowl.
  5. Layer eggplant, tomatoes, and mozzarella in a baking dish until reaching the top.
  6. Sprinkle breadcrumb mixture over the top layer and drizzle olive oil.
  7. Bake for 25-30 minutes until topping is golden brown and cheese is bubbling.
  8. Let cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ideal for gatherings; can be stored in the fridge for 3-4 days and frozen for up to 2 months.

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