Roasted Eggplant and Tomato Stacks
Looking for a delicious and light dinner recipe? These Roasted Eggplant and Tomato Stacks are bursting with fresh flavors and are surprisingly easy to make. You’ll love this elegant yet simple dish that’s perfect for a weeknight or a special occasion.
Key Ingredients & Substitutions:
- Eggplant: Choose firm, medium-sized eggplants. You can substitute with zucchini or portobello mushrooms for a similar stacked effect.
- Tomatoes: Ripe, juicy tomatoes are key. Heirloom or beefsteak tomatoes work wonderfully. Cherry tomatoes can be used if halved.
- Mozzarella: Fresh mozzarella slices are ideal. You can use provolone or a plant-based cheese alternative.
- Fresh Basil: Don’t skip the fresh basil; it adds a bright, aromatic touch. Dried basil can be used in a pinch, but fresh is better.
- Balsamic Glaze: Adds a sweet and tangy finish. You can make your own by reducing balsamic vinegar, or use a store-bought version.
Ingredients:
Main:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 4 ripe tomatoes, sliced into 1/2-inch rounds
- 8 ounces fresh mozzarella, sliced into 1/4-inch rounds
- 1/4 cup fresh basil leaves, torn or chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Optional:
- Balsamic glaze for drizzling
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 250-300
- Tools Needed: Baking sheet, parchment paper
Step-by-Step Instructions:
1. Prepare Your Eggplant
Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper.
2. Roast the Eggplant
Roast the eggplant for 15-20 minutes, or until tender and lightly browned. Flip them halfway through. This step makes your eggplant perfectly tender for stacking.
3. Assemble the Stacks
Once the eggplant is roasted, remove it from the oven. On the same baking sheet, layer eggplant, tomato, and mozzarella. Repeat for a second layer of each.
4. Bake Until Golden
Return the stacks to the oven for 10-12 minutes, or until the mozzarella is melted and bubbly. You want a beautifully golden top.
5. Garnish and Serve
Carefully transfer your Roasted Eggplant and Tomato Stacks to plates. Garnish generously with fresh basil. Drizzle with balsamic glaze, if using, for an extra burst of flavor. This light dinner recipe is best served warm.
Variation Ideas:
- Add a layer of pesto between the eggplant and tomato for extra flavor.
- Sprinkle with a pinch of red pepper flakes for a subtle kick.
- Include thinly sliced red onion or bell peppers for more vegetables.
- Top with grated Parmesan cheese before the final bake for a savory crust.
Storage Instructions:
Store any leftover Roasted Eggplant and Tomato Stacks in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them gently in the oven at 350°F (175°C) for 10-15 minutes, or in a microwave until heated through. The texture will be best when reheated in the oven.
Frequently Asked Questions (FAQ):
- Can you prepare this dish ahead of time? You can roast the eggplant ahead of time and store it. Assemble and bake the stacks just before serving for the best results.
- Do you need to salt the eggplant before roasting? It’s not strictly necessary for this recipe, as the roasting process helps to tenderize it without excessive bitterness.
- What if you don’t have fresh mozzarella? You can use sliced provolone or a firmer mozzarella, but fresh mozzarella gives the best creamy texture.
- Is this recipe suitable for meal prepping? Yes, it makes a great light dinner recipe for meal prep, especially if you store components separately and assemble before heating.
- Can you make this without an oven? You could pan-fry the eggplant and then stack and broil the dish for a few minutes to melt the cheese.
- What should you serve with these stacks? They are great on their own, or you can serve them alongside a simple green salad or some crusty bread.
