Baked Eggplant and Tomato Stacks: A Flavorful Veggie Delight

Delight in the layered flavors of Baked Eggplant and Tomato Stacks, a healthy vegetarian dish that dazzles the eyes and warms the heart.

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Prep Time 30

Cook Time 30

Resting Time 10

Total Time 1 10

Servings: 4 stacks

Course: Dinner

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Layering

1 medium Eggplant salt and sweat for best texture
4 medium Tomatoes preferably Roma for acidity

For the Cheese Mixture

1 cup Mozzarella Cheese can substitute with vegan cheese
0.25 cup Parmesan Cheese nutritional yeast for vegan option

For the Crunch

1 cup Panko Breadcrumbs use gluten-free for gluten-free option

For Extra Flavor

2 cloves Garlic fresh
2 tablespoons Olive Oil or preferred oil alternative

Equipment

Baking sheet
Baking Dish
Mixing Bowl

Method

Step-by-Step Instructions

Prepare eggplant by slicing one medium eggplant into ½-inch rounds, sprinkle with salt, and let sweat for 30 minutes. Rinse and dry.
Preheat oven to 400°F (200°C). Roast eggplant on a baking sheet with olive oil for about 25-30 minutes until golden brown.
Mix 1 cup panko breadcrumbs, ½ cup mozzarella, and ¼ cup parmesan with olive oil in a bowl.
Layer eggplant, tomatoes, and cheese mixture in a baking dish, repeating layers and finishing with breadcrumb topping.
Bake stacks for 25-30 minutes until topping is golden brown. Let rest for 5-10 minutes before serving.

Nutrition

Serving: 1stackCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Make sure to salt eggplant to enhance texture and flavor, and let the dish rest after baking for better structure.

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