I love this eggplant tomato stack recipe because it’s simple, colorful, and full of fresh flavors that remind me of warm summer days. It’s a great way to enjoy veggies in a fun, layered way that feels special without needing a lot of time. I hope you enjoy making it as much as I do!
Most of the ingredients in this recipe are easy to find at any grocery store. If you don’t usually keep fresh basil at home, it’s worth picking up because it adds a bright, herby flavor that really brings the dish to life. Also, look for firm, ripe tomatoes and eggplants that feel heavy for their size to get the best taste and texture.

Ingredients For Eggplant Tomato Stack Recipe
Eggplants: These are large purple vegetables that become soft and creamy when baked. Choose ones that are firm and smooth.
Tomatoes: Fresh, juicy tomatoes add a sweet and tangy flavor. Look for ripe, red tomatoes that are not too soft.
Mozzarella cheese: This shredded cheese melts nicely and adds a mild, creamy taste.
Olive oil: Used to brush the eggplant slices, it helps them cook evenly and adds a rich flavor.
Salt: Enhances the natural flavors of the vegetables.
Black pepper: Adds a little bit of spice and depth.
Basil leaves: Fresh basil gives a fragrant, slightly sweet herbal note that complements the tomatoes perfectly.
Technique Tip for This Recipe
One of the most important steps in this Eggplant Tomato Stack Recipe is baking the eggplant slices just right. Here’s how to do it so they come out tender and a little golden, which makes the whole dish taste better.
First, preheat your oven to 375°F (190°C). Then, place the eggplant slices on a baking sheet. Brush both sides with olive oil—this helps them cook evenly and keeps them from drying out. Don’t forget to sprinkle some salt and black pepper on both sides for flavor. When you put them in the oven, bake for about 20 minutes, but make sure to flip them halfway through. Flipping is key because it helps both sides get that nice golden color and soft texture.
Why does this make a difference? If you skip brushing with olive oil or flipping, the eggplant can turn out dry or unevenly cooked. The oil also helps the eggplant get a little crispy on the edges, which adds a great texture to your stack. Plus, flipping means you don’t have to worry about one side burning while the other side is still raw.
When I first tried this, I didn’t flip the slices, and the bottom got a bit too dark while the top was still firm. After that, I made flipping a habit, and it really made the eggplant taste way better. Also, brushing both sides with olive oil is a small step that makes a big difference—you don’t want dry, tough slices in your stack!
So, take your time with the baking step, and your eggplant tomato stack will be soft, flavorful, and ready to impress.
Suggested Side Dishes
Alternative Ingredients
eggplants - Substitute with zucchini: Zucchini has a similar texture and can be sliced into rounds, making it a good alternative for layering.
eggplants - Substitute with portobello mushrooms: Portobello mushrooms provide a meaty texture and rich flavor, suitable for stacking in place of eggplant.
tomatoes - Substitute with roasted red peppers: Roasted red peppers offer a sweet and smoky flavor, adding a different but complementary taste to the stack.
tomatoes - Substitute with sliced beets: Sliced beets provide a unique earthy flavor and vibrant color, making the dish visually appealing and flavorful.
mozzarella cheese - Substitute with feta cheese: Feta cheese adds a tangy and salty flavor, which contrasts nicely with the other ingredients.
mozzarella cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese can be used to maintain the creamy texture without using animal products.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.
olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well for cooking and dressing, similar to olive oil.
basil leaves - Substitute with oregano: Oregano provides a robust and slightly peppery flavor, which can enhance the dish in a different way.
basil leaves - Substitute with parsley: Parsley offers a fresh and slightly bitter taste, adding a different but pleasant flavor to the stack.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the eggplant and tomato stacks to cool completely before storing. This prevents condensation, which can make the dish soggy.
Use an airtight container to store the stacks. Place a piece of parchment paper between each layer to prevent sticking.
Store the container in the refrigerator. The eggplant tomato stacks will stay fresh for up to 3 days.
For longer storage, consider freezing. Wrap each stack individually in plastic wrap, then place them in a freezer-safe bag or container.
When ready to enjoy, thaw the stacks in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Avoid microwaving, as it can make the eggplant rubbery and the tomatoes mushy.
If you prefer a fresher taste, store the eggplant and tomatoes separately and assemble the stacks just before serving.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the eggplant tomato stack on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until heated through. This method helps retain the mozzarella cheese's gooey texture and keeps the eggplant tender.
For a quicker option, use a microwave. Place the eggplant tomato stack on a microwave-safe plate and cover it with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
If you prefer a crispy texture, use a toaster oven. Set it to 350°F (175°C) and place the eggplant tomato stack on the rack. Heat for about 10 minutes, or until the mozzarella cheese is bubbly and the eggplant is warmed through.
For stovetop reheating, use a non-stick skillet over medium heat. Add a small amount of olive oil to the pan and place the eggplant tomato stack in it. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method can add a delightful crispiness to the eggplant slices.
If you have an air fryer, preheat it to 350°F (175°C). Place the eggplant tomato stack in the basket and heat for about 5-7 minutes. This method will give you a slightly crispy exterior while keeping the inside warm and melty.
Best Tools for This Recipe
Oven: Used to bake the eggplant slices until they are tender and slightly golden.
Baking sheet: A flat surface to place the eggplant slices on for baking.
Brush: Utilized to apply olive oil evenly on both sides of the eggplant slices.
Knife: Essential for slicing the eggplants and tomatoes into ½ inch rounds.
Cutting board: Provides a stable surface for slicing the eggplants and tomatoes.
Serving plate: Used to assemble and present the eggplant and tomato stacks.
Measuring cup: Helps measure the correct amount of shredded mozzarella cheese and olive oil.
Spatula: Useful for flipping the eggplant slices halfway through baking.
Mixing bowl: Handy for holding the chopped basil leaves before sprinkling them on the stacks.
How to Save Time on This Recipe
Pre-cook the eggplant: Slice and brush the eggplant with olive oil the night before. Store in the fridge and bake when ready.
Use a mandoline: Slice eggplant and tomatoes quickly and uniformly with a mandoline slicer.
Pre-shred cheese: Buy pre-shredded mozzarella cheese to save time on grating.
Batch bake: Bake all eggplant slices at once on a large baking sheet to save oven time.
Prep basil in advance: Chop basil leaves ahead of time and store in an airtight container.

Eggplant Tomato Stack Recipe
Ingredients
Main Ingredients
- 2 large eggplants sliced into ½ inch rounds
- 4 large tomatoes sliced into ½ inch rounds
- 1 cup mozzarella cheese shredded
- ¼ cup olive oil
- to taste salt
- to taste black pepper
- ¼ cup basil leaves chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Place the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
- Bake the eggplant slices for about 20 minutes, flipping halfway through, until they are tender and slightly golden.
- Remove the eggplant from the oven and let it cool slightly.
- On a serving plate, stack the eggplant and tomato slices alternately, starting with an eggplant slice at the bottom.
- Sprinkle each layer with shredded mozzarella cheese and chopped basil leaves.
- Drizzle with a little more olive oil and serve warm.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
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