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 eggplant small, cut into 8 slices each; 2 teaspoons salt; 2 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 tomatoes thickly sliced; 1 pinch sugar; 16 slices fresh mozzarella; 1/4 cup fresh basil leaves; salad to serve

Servings: persons

2 eggplant small, cut into 8 slices each
2 teaspoons salt
2 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 tomatoes thickly sliced
1 pinch sugar
16 slices fresh mozzarella
1/4 cup fresh basil leaves
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.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 eggplant small, cut into 8 slices each, 2 teaspoons salt, 2 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.

Baked Eggplant, Tomato And Basil Stacks

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