Name: Cheesy Eggplant and Tomato Baked Stacks Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-Inspired
Ingredients: 1 large eggplant, sliced into ½-inch rounds; 2–3 medium tomatoes, sliced; 1½ cups shredded mozzarella cheese (or fresh mozzarella slices); ½ cup grated Parmesan cheese; 1 cup marinara sauce (store-bought or homemade); 2 tablespoons olive oil; Salt and pepper, to taste; ½ teaspoon dried oregano or Italian seasoning; Fresh basil leaves, for garnish

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Why I Love This Recipe

I love how simple ingredients can come together in such a stunning and delicious way. The eggplant softens and soaks up flavor, the tomatoes add brightness, and the cheese ties it all together with gooey richness. It’s lighter than a traditional eggplant Parmesan but still has that same comfort-food feel. I also enjoy serving these stacks individually—they look impressive but are actually very easy to assemble.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium eggplants, sliced into ½-inch rounds
3 large tomatoes, sliced into ½-inch rounds
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano or Italian seasoning
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves, for garnish

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
I brush both sides of the eggplant slices with olive oil, season with salt, pepper, and oregano, then arrange them on the baking sheet. I roast them for about 20 minutes, flipping halfway through, until softened and lightly golden.
In a greased baking dish, I start layering: one slice of roasted eggplant, a slice of tomato, a sprinkle of mozzarella and Parmesan. I repeat the layers, finishing with cheese on top.
I bake the stacks for 15–20 minutes, until the cheese is melted and bubbling.
I let them rest for 5 minutes before garnishing with fresh basil leaves and serving.

Servings and Timing

This recipe makes about 4 servings. It takes 15 minutes to prep and around 40 minutes to cook, so in under an hour I have a gorgeous, cheesy baked dish ready.

Variations

Sometimes I spread a thin layer of marinara sauce between the layers for a more saucy version, similar to eggplant Parmesan. If I want extra flavor, I add sliced fresh mozzarella instead of shredded, or swap in provolone. For a Mediterranean twist, I sprinkle crumbled feta and drizzle a little balsamic glaze before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F (175°C) for 10–15 minutes until warmed through. The microwave works too, but the oven helps keep the texture better.

FAQs

Do I need to salt the eggplant before roasting?

If the eggplants are large and more bitter, I sometimes salt the slices and let them sit for 20 minutes, then pat them dry. For smaller, tender eggplants, I usually skip this step.

Can I make these stacks ahead of time?

Yes, I can roast the eggplant and assemble the stacks in advance, then bake them right before serving.

What type of tomatoes work best?

I prefer firm varieties like Roma or beefsteak tomatoes—they hold their shape well when baked.

Can I make this recipe vegan?

Yes, I substitute the cheese with dairy-free mozzarella and Parmesan alternatives. It still comes out delicious.

Can I add breadcrumbs?

Definitely. A sprinkle of seasoned breadcrumbs on top adds extra crunch and flavor.

Conclusion

Cheesy eggplant and tomato baked stacks are one of those dishes I love making when I want something wholesome, cheesy, and impressive without being complicated. The layers of roasted eggplant, juicy tomato, and bubbling cheese create a dish that’s as beautiful as it is delicious. Whether I serve it as a side or a vegetarian main, it always gets rave reviews.