Cheesy Eggplant and Tomato Baked Stacks Recipe
Layers of roasted eggplant, juicy tomato, and melty cheese come together in this simple baked dish—perfect as a vegetarian main or savory side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish / Vegetarian Main
- Method: Baking / Roasting
- Cuisine: Italian-Inspired
- Diet: Gluten Free
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
Instructions
Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Eggplant:
Brush both sides of eggplant slices with olive oil and sprinkle with salt and pepper.
Arrange on the baking sheet and roast for 15–20 minutes, flipping halfway, until soft and lightly golden.
Assemble Stacks:
In a baking dish, start stacking: eggplant slice → tomato slice → spoonful of marinara → sprinkle of mozzarella and Parmesan.
Repeat layers once or twice (depending on slice thickness). Finish with cheese on top and a pinch of oregano or Italian seasoning.
Bake:
Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly.
Serve:
Garnish with fresh basil. Serve warm as a side dish or vegetarian main.
Notes
Salting the eggplant slices and letting them sit for 15 minutes before roasting can help reduce bitterness.
Add pesto or a smear of ricotta for extra richness between layers.
Use heirloom or Roma tomatoes for a firmer texture.
