This delicious baked eggplant, tomato, and mozzarella stack combines layers of roasted eggplant with juicy tomatoes and melted mozzarella, seasoned with aromatic herbs and spices. It’s a simple yet flavorful dish that’s perfect as a side dish or a light main course.
Total Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
Ingredients:
- 300 g eggplant, sliced into 1/4-inch thick rounds
- 200 g tomato, sliced
- 150 g mozzarella cheese, sliced
- Dry parsley, to taste
- Dry basil, to taste
- Crushed red pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- Salt, to taste
- Olive oil, for drizzling
- Oregano, to taste
Instructions:
Preheat the Oven:
- Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare the Eggplant:
- Slice Eggplant: Slice the eggplant into even rounds, about 1/4-inch thick.
- Season: Place the slices on a baking sheet lined with parchment paper. Drizzle olive oil over the eggplant slices and sprinkle with salt, garlic powder, paprika, and crushed red pepper to taste.
Roast the Eggplant:
- Roast: Place the eggplant in the preheated oven and roast for 15-20 minutes, or until the slices begin to soften and turn golden.
Layer the Ingredients:
- Layer Vegetables and Cheese: In a baking dish, start by laying down a layer of roasted eggplant. Follow with a layer of sliced tomatoes, then a layer of mozzarella cheese.
- Season Layers: Sprinkle each layer with dry parsley, dry basil, and oregano for added flavor.
Bake:
- Continue Layering: Repeat the layering process until all ingredients are used up, finishing with a layer of cheese on top.
- Bake: Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the vegetables are tender.
Serve:
- Cool and Serve: Let the dish cool slightly before serving to allow the layers to set, making it easier to serve.
- Garnish: Drizzle with a little more olive oil and sprinkle with additional herbs if desired.
Serving Suggestions:
- Side Dish: Serve alongside grilled chicken, fish, or steak.
- Main Course: Pair with a fresh salad and some crusty bread for a complete meal.
- Garnish: Add a sprinkle of fresh basil or parsley for extra color and flavor.
Cooking Tips:
- Even Slicing: Slice the eggplant and tomatoes evenly to ensure consistent cooking.
- Cheese Options: Feel free to use a mix of mozzarella and Parmesan for added flavor.
- Broil for Extra Color: If desired, broil the dish for the last 2-3 minutes of baking to get a nice golden-brown top.
Nutritional Benefits:
- Eggplant: Low in calories and high in fiber, with antioxidants that support heart health.
- Tomatoes: Rich in vitamins C and K, and a good source of antioxidants like lycopene.
- Mozzarella: Provides calcium and protein, essential for bone health.
Dietary Information:
- Vegetarian: Yes.
- Gluten-Free: Naturally gluten-free.
- Keto-Friendly: Suitable for low-carb diets.
Why You’ll Love This Recipe:
- Flavorful Layers: The combination of roasted eggplant, juicy tomatoes, and melted cheese is simply delicious.
- Healthy: Packed with nutritious vegetables and a good source of protein and calcium from the cheese.
- Versatile: Great as a side dish, appetizer, or light main course.
Conclusion:
This Baked Eggplant, Tomato, and Mozzarella Stack is a comforting and flavorful dish that’s easy to prepare and perfect for any meal. The rich flavors of roasted eggplant, fresh tomatoes, and gooey cheese come together beautifully in this simple yet satisfying recipe. Enjoy the delicious taste and wholesome goodness of this Mediterranean-inspired dish!
Frequently Asked Questions (FAQs) for Baked Eggplant, Tomato, and Mozzarella Stack
- Can I use a different type of cheese?
- Yes, you can substitute mozzarella with other cheeses like Parmesan, Gouda, or even a dairy-free cheese if you prefer. Mixing cheeses like mozzarella and Parmesan can also add a nice depth of flavor.
- Do I need to peel the eggplant?
- Peeling the eggplant is optional. The skin is edible and contains nutrients, but if you prefer a smoother texture, you can peel it before slicing.
- Can I prepare this dish in advance?
- Yes, you can assemble the dish ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to cover it well to prevent it from drying out.
- What can I serve with this dish?
- This dish pairs well with a side salad, garlic bread, or as a side dish to grilled meats or fish. It can also be served as a light main course with a fresh salad.
- How do I prevent the eggplant from becoming too oily?
- To avoid the eggplant absorbing too much oil, lightly brush or spray the slices with olive oil instead of drizzling. Also, you can salt the eggplant slices and let them sit for 15-20 minutes, then pat them dry to remove excess moisture before roasting.
- Can I add other vegetables to this recipe?
- Absolutely! Zucchini, bell peppers, or mushrooms would make great additions to this dish. Just slice them thinly and layer them along with the other ingredients.
- How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
- Can I freeze this dish?
- While the dish can be frozen, the texture of the eggplant and tomatoes may change slightly upon reheating. If you choose to freeze it, wrap the dish tightly and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven.