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Sliced of eggplant, tomato and mozzarella stacked on top of each other.
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Eggplant, Tomato and Mozzarella Stacks

These Italian style eggplant, tomato and mozzarella stacks make for one delicious appetizer or side dish. Seasoned with herbs and balsamic.
Course Appetizer, side
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 stacks
Calories 324kcal
Author Slow The Cook Down

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

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.

Nutrition

Calories: 324kcal | Carbohydrates: 12g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 438mg | Potassium: 461mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1139IU | Vitamin C: 12mg | Calcium: 383mg | Iron: 1mg