Description
A delicious and healthy dish featuring layers of baked eggplant and fresh tomatoes, perfect for a light meal or side dish.
Ingredients
Scale
- 2 medium eggplants, sliced
- 4 large tomatoes, sliced
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and tomatoes into 1/4 inch thick slices.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Arrange the eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway through.
- In a baking dish, layer the baked eggplant, tomato slices, and mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the oven for an additional 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and sprinkle with fresh basil before serving.
Notes
- For a vegan version, substitute mozzarella with a plant-based cheese.
- Let the stacks cool for a few minutes before serving to help them hold their shape.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: main dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg