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–+ servings
Baked Eggplant and Tomato Stacks

Baked Eggplant and Tomato Stacks: A Wholesome Delight

Baked Eggplant and Tomato Stacks are a delightful celebration of flavor, perfect for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Eggplant and Tomato Stacks
  • 2 medium Eggplant Sliced into thick rounds
  • 4 large Tomatoes Ripe
  • 1 cup Mozzarella Cheese Shredded; substitute with vegan for plant-based
  • 1/2 cup Parmesan Cheese Grated; can swap for nutritional yeast
Topping
  • 1 cup Panko Breadcrumbs Use gluten-free if needed
  • 3 cloves Garlic Minced
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 teaspoon Salt

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • spatula

Method
 

Preparation Steps
  1. Slice the eggplant into thick rounds, sprinkle salt on both sides, and let sit for 30 minutes.
  2. Rinse the eggplant under cold water, pat dry with a towel.
  3. Preheat the oven to 400°F (200°C). Brush eggplant with olive oil and roast for 20-25 minutes.
  4. Combine panko breadcrumbs, minced garlic, mozzarella, and parmesan in a bowl.
  5. Layer roasted eggplant, tomatoes, and cheese mixture in a baking dish.
  6. Spread remaining breadcrumb mixture over the top of the stacks.
  7. Bake for 25-30 minutes until golden brown and bubbling.
  8. Let cool for 5-10 minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For an added flavor boost, consider adjusting spices according to taste preferences.

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