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–+ servings

Eggplant Tomato Stack Recipe

A simple and delicious eggplant tomato stack recipe perfect for a light meal or appetizer.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 4 servings
Calories: 150 kcal

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 

  1. Preheat your oven to 375°F (190°C).
  2. Place the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
  3. Bake the eggplant slices for about 20 minutes, flipping halfway through, until they are tender and slightly golden.
  4. Remove the eggplant from the oven and let it cool slightly.
  5. On a serving plate, stack the eggplant and tomato slices alternately, starting with an eggplant slice at the bottom.
  6. Sprinkle each layer with shredded mozzarella cheese and chopped basil leaves.
  7. Drizzle with a little more olive oil and serve warm.

Nutritional Value

Calories: 150kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 1mg

Keywords

Eggplant, stack, Tomato
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