How many servings does this recipe make?

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

What ingredients do I need for Eggplant Stacks with Tomato-Chipotle Salsa?

You need 8 ingredients. The key ingredients include: 1 medium white onion, sliced (1 1/2 cups), 3 cloves garlic, peeled, 1 1/2 lb. plum tomatoes, 5 Tbs. olive oil, divided, and more.

Is Eggplant Stacks with Tomato-Chipotle Salsa suitable as vegetarian?

Yes, Eggplant Stacks with Tomato-Chipotle Salsa falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Eggplant Stacks with Tomato-Chipotle Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Stacks with Tomato-Chipotle Salsa Recipe

Name: Eggplant Stacks with Tomato-Chipotle Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium white onion, sliced (1 1/2 cups); 3 cloves garlic, peeled; 1 1/2 lb. plum tomatoes; 5 Tbs. olive oil, divided; 2 globe eggplants, unpeeled, cut into 24 1/2-inch-thick slices; 2 canned chipotle chiles in adobo sauce, drained; 4 Tbs. finely chopped cilantro, divided; 1 1/2 cups crumbled queso fresco

Try this homemade Eggplant Stacks with Tomato-Chipotle Salsa recipe the whole family will love. Made with white onion, garlic, tomatoes and olive oil. E…

This Eggplant Stacks with Tomato-Chipotle Salsa relies on simple, everyday ingredients such as garlic, peeled, plum tomatoes, tbs. olive oil, divided and crumbled queso fresco. It comes together quickly and makes 4 servings, at about 1182 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 medium white onion, sliced (1 1/2 cups)
3 cloves garlic, peeled
1 1/2 lb. plum tomatoes
5 Tbs. olive oil, divided
2 globe eggplants, unpeeled, cut into 24 1/2-inch-thick slices
2 canned chipotle chiles in adobo sauce, drained
4 Tbs. finely chopped cilantro, divided
1 1/2 cups crumbled queso fresco

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Quick Info

Servings
4 servings
Calories
1182 kcal
Category
Vegetarian

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