Baked Eggplant, Tomato And Basil Stacks Recipe

Name: Baked Eggplant, Tomato And Basil Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None small eggplant, cut into 8 slices each; 2 tsp salt; 2 None zucchini, diagonally sliced; 1/4 cup olive oil, plus extra, for drizzling; 1/4 cup balsamic vinegar, plus extra, for drizzling; 2 cloves garlic, crushed; 4 None tomatoes, thickly sliced; None None pinch of sugar; 16 slices fresh mozzarella; 1/4 cup fresh basil leaves; None None salad, to serve

Servings: persons

2 None small eggplant, cut into 8 slices each
2 tsp salt
2 None zucchini, diagonally sliced
1/4 cup olive oil, plus extra, for drizzling
1/4 cup balsamic vinegar, plus extra, for drizzling
2 cloves garlic, crushed
4 None tomatoes, thickly sliced
None None pinch of sugar
16 slices fresh mozzarella
1/4 cup fresh basil leaves
None None salad, to serve

1
Preheat oven to 400u00b0F. Line a baking tray with baking paper. Place eggplant in a bowl and toss with salt. Set aside for 10 mins. Rinse and pat dry.
2
Combine eggplant and zucchini in a large ovenproof dish. Whisk together olive oil, balsamic vinegar and garlic, pour over vegetables, tossing well.
3
Bake for 15-20 mins, until tender, turning once. Arrange tomatoes (reserve tops) in a shallow dish and sprinkle with sugar. Cover and set aside.
4
Layer eggplant, zucchini, tomato, mozzarella and basil leaves alternately in 4 stacks on prepared tray. Finish each stack with a tomato top. Bake for 5-10 mins, until the cheese begins to melt.
5
Drizzle with olive oil and balsamic vinegar and serve with salad.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 None small eggplant, cut into 8 slices each, 2 tsp salt, 2 None zucchini, diagonally sliced, 1/4 cup olive oil, plus extra, for drizzling, and more.

Yes, Baked Eggplant, Tomato And Basil Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant, Tomato And Basil Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions