Baked Eggplant and Tomato Stacks for a Cozy, Flavorful Dinner

Baked Eggplant and Tomato Stacks are a healthy and satisfying dish that transforms simple ingredients into a delightful dinner.

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Prep Time 30

Cook Time 45

Resting Time 10

Total Time 1 25

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stacks

2 medium Eggplant Salted to remove moisture
3 large Tomatoes Firm varieties recommended
1 cup Mozzarella Cheese or vegan mozzarella

For the Topping

⅓ cup Parmesan Cheese or nutritional yeast for vegan
1 cup Panko Breadcrumbs or gluten-free breadcrumbs
2 cloves Garlic Minced

For Drizzling

2 tablespoons Olive Oil or neutral oil

Optional Fresh Herbs

¼ cup Fresh Basil or oregano or thyme

Equipment

Baking Sheet
Colander
Mixing Bowl
Oven

Method

Step‑by‑Step Instructions

Slice the eggplant into ½-inch rounds, sprinkle with salt, and let sit in a colander for 30 minutes.
Preheat oven to 400°F (200°C). Arrange eggplant on a baking sheet, brush with olive oil, and roast for 20 minutes.
Mix breadcrumbs, garlic, mozzarella, and Parmesan in a bowl until combined.
In a baking dish, layer eggplant, then tomato, and top with the breadcrumb mixture. Repeat layers.
Preheat oven to 375°F (190°C) and bake stacks for 25-30 minutes until golden.
Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 22gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 700IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze individual portions for up to 2 months. Reheat in the oven for optimal texture.

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