Baked Eggplant and Tomato Stacks for a Cozy Night In

Baked Eggplant and Tomato Stacks combine creamy eggplant, zesty tomatoes, and melted cheese for a delightful and comforting dish.

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Prep Time 30

Cook Time 30

Resting Time 10

Total Time 1 10

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

2 large Eggplant Slice into ½-inch rounds and salt before use.
1 teaspoon Salt Essential for flavoring and reducing bitterness.

For the Tomatoes

4 medium Tomatoes Choose firm, ripe varieties.

For the Cheese

1 cup Mozzarella Cheese For a vegan alternative, use vegan mozzarella.
½ cup Parmesan Cheese Nutritional yeast works for a dairy-free alternative.

For the Crunchy Topping

1 cup Panko Breadcrumbs Use gluten-free breadcrumbs for a suitable option.

For the Flavors

2 cloves Garlic Freshly minced for enhanced flavor.
2 tablespoons Olive Oil Can reduce for a lighter option.

Equipment

Baking Dish
Colander
Parchment Paper
Oven

Method

Preparation Steps

Slice the eggplant into ½-inch thick rounds and sprinkle with salt. Let sit for 30 minutes.
Rinse the salt off the eggplant and pat dry.
Preheat oven to 400°F (200°C) and roast eggplant slices for 20-25 minutes.
Mix mozzarella and Parmesan cheeses with panko breadcrumbs in a bowl. Slice tomatoes into ¼-inch thick rounds.
Layer eggplant, tomato, and cheese mixture in a greased baking dish until all ingredients are used.
Bake assembled dish for 25-30 minutes until cheese is melted and bubbly.
Let the dish rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Great for meal prep and leftovers; can be enjoyed cold or reheated.

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