Baked Eggplant Tomato Stacks

by

Baked Eggplant and Tomato Stacks

The first time I made Baked Eggplant and Tomato Stacks, the aroma of roasted eggplant and fresh tomatoes filled my kitchen, and I knew I was in for a treat.

It was a sunny Sunday afternoon in late August when I decided to try out this recipe, using the fresh eggplants and tomatoes from our backyard garden.

As we sat down to enjoy our Baked Eggplant and Tomato Stacks, the combination of flavors and textures was love at first bite, and this dish quickly became a cherished family favorite.

Why You’ll Love This Baked Eggplant and Tomato Stacks

  • Tender eggplant and juicy tomatoes create a delightful texture combination.
  • The flavors of fresh basil, garlic, and mozzarella cheese meld together in perfect harmony.
  • It takes just 35 minutes to prepare and bake.
  • This recipe is foolproof, as it’s easy to assemble and requires minimal cooking skills.
  • It’s perfect for a quick weeknight dinner or a weekend brunch with friends.

Ingredients You’ll Need

  • 2 large eggplants, sliced into 1/2-inch thick rounds
  • 2 large tomatoes, sliced into 1/2-inch thick rounds
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh basil leaves, chopped (optional)

The star ingredients of this dish are undoubtedly the eggplant and fresh tomatoes, which provide a meaty texture and a burst of juicy sweetness in each bite.

The addition of creamy mozzarella cheese and fragrant basil adds depth and freshness to the dish.

Expert Tips for the Best Baked Eggplant and Tomato Stacks

  • Slicing the eggplant into thin rounds is crucial, as it helps them cook evenly and prevents them from becoming too dense.
  • A common mistake is over-salting the eggplant, which can make it bitter, so be sure to salt it lightly and let it sit for just 10 minutes.
  • For a pro upgrade, try adding some caramelized onions or bell peppers to the stacks for added sweetness and texture.
  • The eggplant is done when it’s tender and lightly browned, and the cheese is melted and bubbly.
  • You can make the stacks ahead of time and refrigerate them for up to a day before baking.

Variations and Substitutions

To make this dish gluten-free, simply substitute the breadcrumbs with gluten-free ones, and for a protein swap, try adding some grilled chicken or sausage to the stacks.

For a bold flavor twist, add some chopped fresh parsley or oregano to the cheese mixture.

How to Store and Reheat

This dish can be stored in the fridge for up to 3 days in an airtight container, and reheated in the oven at 350°F for 10-15 minutes, or until the cheese is melted and bubbly.

For freezing, let the stacks cool completely, then wrap them tightly in plastic wrap or aluminum foil and freeze for up to 2 months.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can make the stacks ahead of time and refrigerate them for up to a day before baking.

Simply assemble the stacks, cover them with plastic wrap, and refrigerate until ready to bake.

How do I prevent the eggplant from becoming too dense?

To prevent the eggplant from becoming too dense, be sure to slice it into thin rounds and salt it lightly to draw out excess moisture.

Let it sit for 10-15 minutes to allow the excess moisture to be drawn out, then pat it dry with paper towels before assembling the stacks.

Can I freeze the stacks?

Yes, you can freeze the stacks for up to 2 months.

Let them cool completely, then wrap them tightly in plastic wrap or aluminum foil and freeze.

I hope you enjoy making and devouring these Baked Eggplant and Tomato Stacks as much as my family and I do!

Let me know in the comments below if you have any questions or if you’d like any variations or substitutions.

✦ Recipe Card ✦

Eggplant and Tomato Stacks

⏱️
PREP
20 mins
🔥
COOK
30 mins
⏰
TOTAL
50 mins
👤
SERVES
4 servings
🔥 Calories 400 kcal💪 Protein 20g🌾 Carbs 30g🫙 Fat 18g
 

🧂 Ingredients

2 large eggplants, sliced into 1/2-inch thick rounds
2 large tomatoes, sliced into 1/2-inch thick rounds
1/4 cup olive oil
2 cloves garlic, minced
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp dried oregano
Salt and pepper, to taste
Fresh basil leaves, chopped (optional)
 

👩‍🍳 Instructions

  1. 1Preheat oven to 400°F (200°C).
  2. 2Brush both sides of eggplant and tomato slices with olive oil and season with salt, pepper, and oregano.
  3. 3In a baking dish, create a layer of eggplant, followed by a layer of tomato, and sprinkle with mozzarella and Parmesan cheese.
  4. 4Repeat the layers two more times, ending with a layer of cheese on top.
  5. 5Bake for 30 minutes, or until the cheese is melted and bubbly.
  6. 6Garnish with chopped fresh basil leaves, if desired.
🍴 Made this? Tag us — we’d love to see it!

Leave a Comment