Eggplant and Tomato Stacks

Eggplant and Tomato Stacks

Birgit
Course Side Dish

Ingredients
  

  • 12 slices of eggplant cut about ½ inch thick
  • 2-3 Tbsp. olive oil
  • Salt and pepper
  • 12 slices tomato or 1 cup marinara sauce *big tomatoes work best
  • 12 slices of fresh mozzarella or 1 cup shredded mozzarella or other cheese

Instructions
 

  • Preheat your oven to 425°. Arrange the eggplant slices on a rimmed baking sheet and coat with olive oil. This works best with a food brush or your fingers. Season with salt and pepper. Roast the eggplant slices at 425 degrees for 30 minutes, until thoroughly cooked and browned.
  • Add 1 slice of tomato or a little tomato sauce to each eggplant slice. Then add a slice of mozzarella or a little shredded cheese.
  • Bake for another 10 minutes until the cheese is melted and bubbly.

Notes

Sprinkle with fresh or dried basil.
Keyword Eggplants, Tomato
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