This Italian inspired recipe is perfect to serve as a delicious appetizer or flavorful side dish. Rounds of roasted eggplant and tomato are stacked with creamy mozzarella and garnished with fresh basil. Marinated with balsamic, garlic and herbs, these vegetarian eggplant stacks are impressive to serve and perfect for your next dinner party!
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If you love all things Italian, then you are going to fall in love with these eggplant, tomato and mozzarella stacks.
Sliced eggplant is marinated and roasted, and then stacked with sweet and salty tomatoes and creamy fresh mozzarella. With flavors of balsamic, garlic and herbs, these little stacks pack a punch in the flavor department.
Simple to make with everyday ingredients, these little beauties are sure to impress with their fresh, sweet and tangy flavors.
Be sure to try my Baby Eggplant Stir Fry and Lamb Stuffed Eggplant too!
Why you will love this recipe!
- Make ahead: These are a great option if you are entertaining. You can make the separate elements ahead of time and then quickly bake them before serving.
- Simple ingredients: You are likely to have quite a few ingredients already in your pantry, then you just need some fresh produce and you are good to go.
- Dietary info: These eggplant, tomato ad mozzarella stacks are vegetarian and gluten-free. They are also a great keto low carb option, coming in at 12g of carbs.
Ingredients
- Eggplant: Pick an eggplant that is heavy for it's size with a shiny skin and green stalk.
- Tomatoes: I used greenhouse tomatoes for this recipe. You will want to use fairly large tomatoes so that they stack well. Large heirloom tomatoes are also a great choice.
- Mozzarella: For the best flavor and texture, use fresh balls of mozzarella.
- Italian Seasoning: This gives that unmistakable herby flavor. If you use Italian herbs with no salt added to the mix, you may want to add a little extra salt.
- Oil: A high heat neutral oil is used for roasting the eggplant, vegetable, canola or avocado all work well. Extra virgin olive oil is used to marinate the mozzarella for a richer flavor.
- Garlic: Freshly diced garlic is used in the marinade for the eggplant.
- Balsamic Vinegar: This gives a wonderful tangy sweet flavor and balances out the creamy cheese.
- Salt and Sugar: To season the tomatoes before roasting.
How to make roasted eggplant stacks
Be sure to scroll down for the full recipe!
- Slice and marinate the eggplant (photo 1).
- Roast the eggplant til soft (photo 2).
- Slice and marinate the mozzarella (photo 3).
- Slice and roast the tomatoes (photo 4).
- Stack the eggplant, tomatoes and mozzarella. Bake til the cheese melts (photo 5).
Recipe Variations
I love to make these eggplant stacks with fresh mozzarella as it's so light and creamy, but I have also used pizza mozzarella which is pressed and denser. In a pinch you can use shredded mozzarella in between the layers.
Frequently Asked Questions
I find that for this recipe it isn't necessary to salt the eggplant before roasting it. The eggplant is sliced into fairly thin rounds, so it gets nice and tender when it roasts without needing to salt it. The herb and garlic marinade also hides and bitter flavors.
The skin of eggplant is edible so there is no need to peel it. I like the color that it adds to the plate and the skin helps the rounds to hold their shape when roasted.
A basic Italian seasoning comprises of basil, oregano, thyme and rosemary, but different brands can include other herbs like sage, majoram or fennel. Some seasoning blends contain salt and garlic powder. It's a blend of herbs that is commonly used in your favorite Italian dishes.
Serving Suggestions
These eggplant, tomato and mozzarella stacks are great to serve as a sit down appetizer with a fresh salad, simply seasoned arugula works amazingly well with these.
They can also be served as a side dish with pastas and pizzas, and work great with chicken, seafood and beef mains.
Make Ahead, Storage and Reheating
This is a great make ahead recipe, so they are ideal if you are entertaining. Roast the eggplant and tomato and marinate the mozzarella. Keep everything covered in the fridge for up to a day. Just before serving, stack the layers and then bake to melt the cheese to serve. You can also serve them cold as a salad.
Any leftovers will keep well for a day or two and can be heated through in the oven, or, enjoyed cold.
Recipe Notes and Tips
- Don't use more oil than stated to marinate the eggplant, or it can become too soft and mushy.
- Don't slice the tomatoes too thinly or they will be difficult to remove from the baking sheet after roasting.
- Take care not to over cook the eggplant or tomato. They should be lightly browned and tender.
- Garnish with sliced basil leaves for color and freshness.
Marinated and roasted, these eggplant, tomato and mozzarella stacks are full of fresh and vibrant Italian flavors. Simple to make but impressive to serve, they are sure to bit a hit with everyone who tries them.
More Italian Recipes
- Air Fryer Italian Turkey Meatballs
- Pesto Chicken Stuffed Shells
- Baked Caprese Stuffed Chicken
- Garlic Parmesan Pasta
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Eggplant, Tomato and Mozzarella Stacks
Equipment
Ingredients
For the eggplant
- 1 eggplant
- 1 tablespoon Italian seasoning
- 1 garlic clove (minced)
- 1 tablespoon oil (avocado, canola or vegetable)
For the tomatoes
- 3 greenhouse tomatoes
- salt
- 1 teaspoon sugar
For the mozzarella
- 1.5 fresh mozzarella balls
- 1 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
To garnish (optional)
- fresh basil leaves
Instructions
- Preheat the oven to 400f / 200c.
- Slice the eggplant into rounds, about ½ inch in thickness, and place them in a large bowl.
- Add the Italian seasoning, minced garlic and oil to the eggplant and toss well to coat each slice evenly.
- Line a baking sheet with foil and place the eggplant rounds on the foil in a single layer.
- Slice the tomatoes into rounds, slightly thinner than the eggplant, but not too thin or they will be tricky to remove once roasted. Cut the same amount of slices as the eggplant.
- Line the other baking sheet with foil, and lay the tomato slices on top in a single layer. Sprinkle over a pinch or tow of salt and the sugar.
- Place both of the baking sheets into the oven. Roast til the vegetables are softened, but not too browned. The eggplant will take 20 minutes, and the tomatoes will take around 10. Remove and set to one side and let cool slightly.
- While the veggies are roasting, slice the mozzarella into rounds around ¼inch thick. Place into a bowl with the Italian seasoning, extra virgin olive oil and balsamic.
- Using a thin spatula, remove the eggplant and tomato slices from the foil and place on a plate or chopping board. Add a new piece of foil to one of the baking sheets.
- Make the stacks on the foil, by layering an eggplant round, tomato round and slice of mozzarella, and repeat.
- Place in the oven for 3-5 minutes to melt the cheese. Serve with fresh basil to garnish.
Notes
- Don't use more oil than stated to marinate the eggplant, or it can become too soft and mushy.
- Don't slice the tomatoes too thinly or they will be difficult to remove from the baking sheet after roasting.
- Take care not to over cook the eggplant or tomato. They should be lightly browned and tender.
- Garnish with sliced basil leaves for color and freshness.
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