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Baked Eggplant and Tomato Stacks for a Cozy Dinner Delight

Delightful and versatile Baked Eggplant and Tomato Stacks make a perfect dinner for family or guests.
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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: Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Stacks
  • 1 large Eggplant Sliced into rounds
  • 3 medium Tomatoes Firm, ripe varieties
  • 1 cup Mozzarella Cheese Can substitute with vegan cheese
  • 1/2 cup Parmesan Cheese Can substitute with nutritional yeast
For the Topping
  • 1 cup Panko Breadcrumbs Gluten-free if needed
  • 2 cloves Garlic Minced
  • 2 tablespoons Olive Oil High-quality recommended
  • 1 teaspoon Salt Essential for preparing eggplant

Equipment

  • baking sheet
  • parchment paper
  • mixing bowl
  • Greased baking dish

Method
 

Step-by-Step Instructions
  1. Slice the eggplant into ½-inch thick rounds, salt them, let sit for 30 minutes, rinse, and pat dry.
  2. Preheat oven to 400°F (200°C). Arrange eggplant on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes.
  3. Mix panko breadcrumbs, minced garlic, olive oil, mozzarella, and Parmesan in a bowl.
  4. Chop tomatoes and season with salt and pepper.
  5. Layer eggplant, tomatoes, and cheese mixture in a greased baking dish.
  6. Scatter the remaining panko and cheese mixture on top.
  7. Bake for 25-30 minutes until cheese bubbles and the topping is golden brown.
  8. Allow to cool for 5-10 minutes before serving.

Notes

Great to pair with a fresh green salad or crusty bread. Can be made ahead and refrigerated.