This recipe showcases the classic Italian combination of eggplant, tomatoes, and mozzarella, baked to perfection. Sliced eggplant is layered with juicy tomatoes, colorful sweet peppers, aromatic garlic, and creamy mozzarella, all seasoned with basil and baked until tender and bubbly. It’s a simple, elegant, and flavorful dish that can be served as an appetizer, side dish, or light vegetarian main course.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients:
- 300 g (about 10.5 ounces) eggplant, sliced into 1/2-inch rounds
- 300 g (about 10.5 ounces) tomatoes (preferably Roma or beefsteak), sliced into 1/2-inch rounds
- 300 g (about 10.5 ounces) fresh mozzarella cheese, sliced into 1/4-inch rounds
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 medium sweet pepper (red, yellow, or orange), sliced into rings
- 1 tablespoon dried basil, or 2 tablespoons fresh basil, chopped
- 3 tablespoons olive oil
Instructions:
- Preheat the Oven:
- Preheat your oven to 200°C (392°F).
- Prepare the Ingredients:
- Wash the eggplant, tomatoes, and sweet pepper thoroughly.
- Slice the eggplant, tomatoes, and mozzarella cheese into even rounds. Consistent thickness ensures even cooking.
- Mince the garlic cloves finely.
- Slice the sweet pepper into rings.
- Prepare the Eggplant:
- If using a larger, more mature eggplant, you may want to salt the eggplant slices and let them sit for 20-30 minutes to draw out excess moisture and bitterness. Rinse and pat dry before proceeding. This step is optional, especially with smaller, younger eggplants.
- Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
- Drizzle the eggplant slices with 1 tablespoon of olive oil.
- Season the eggplant slices with salt and black pepper to taste.
- Assemble the Dish:
- Layer the tomato slices on top of the eggplant slices.
- Place the sweet pepper rings on top of the tomato slices.
- Sprinkle the minced garlic and dried basil (or fresh basil) evenly over the top of each stack.
- Finally, place the mozzarella cheese slices on top of each stack.
- Bake:
- Drizzle the remaining 2 tablespoons of olive oil over the mozzarella cheese.
- Bake in the preheated oven for 25 minutes, or until the eggplant is tender, the tomatoes are softened, and the mozzarella cheese is melted and golden brown.
- Serve:
- Remove the baking sheet from the oven and let the stacks cool slightly for a few minutes before serving. This allows the cheese to set and the flavors to meld.
- Garnish with fresh basil leaves, if desired.
- Serve the eggplant, tomato, and mozzarella stacks warm as an appetizer, side dish, or light vegetarian main course.
Nutritional Facts:
(Approximate values per serving, based on 4 servings)
- Calories: 280-350 kcal
- Protein: 18-22g
- Fat: 20-25g
- Carbohydrates: 15-20g
- Fiber: 4-6g
- Sodium: 400-600mg
Why You’ll Love This Recipe:
- Simple and Easy: Minimal ingredients and straightforward steps make this recipe accessible to all.
- Flavorful and Fresh: The combination of eggplant, tomatoes, and mozzarella is a classic for a reason.
- Versatile: Perfect as an appetizer, side dish, or light vegetarian main.
- Healthy: Packed with vegetables and protein.
Health Benefits of:
- Rich in Antioxidants: Eggplant and tomatoes are rich in antioxidants, which help protect against cell damage.
- Good Source of Fiber: Vegetables provide dietary fiber, which aids digestion.
- Protein and Calcium: Mozzarella cheese is a good source of protein and calcium.
Serving Suggestions of:
- Serve as an appetizer or antipasto.
- Pair with a side salad for a light lunch or dinner.
- Serve alongside grilled chicken or fish.
- Drizzle with balsamic glaze for added flavor.
- Serve with crusty bread.
Tips:
- Salt the Eggplant: If using a larger eggplant, salting it and letting it sit helps remove bitterness and excess moisture.
- Even Slices: Slice the vegetables and cheese into even rounds for uniform cooking.
- Fresh Ingredients: Use fresh, ripe tomatoes and high-quality mozzarella for the best flavor.
- Don’t Overcrowd: Ensure the eggplant slices are arranged in a single layer on the baking sheet to allow for even cooking.
Variations to Try:
- Add Pesto: Drizzle pesto over the stacks before baking.
- Use Different Cheeses: Try using provolone, fontina, or ricotta cheese.
- Add Breadcrumbs: Sprinkle breadcrumbs over the top for a crispy texture.
- Spicy Version: Add a pinch of red pepper flakes or a drizzle of hot sauce.
- Add Other Vegetables: Include zucchini, mushrooms, or bell peppers.
Conclusion:
This baked eggplant, tomato, and mozzarella stack recipe is a simple yet elegant dish that highlights the delicious flavors of fresh ingredients. It’s perfect for any occasion and can be easily customized to your liking. Enjoy the warm, savory flavors and creamy textures of this delightful dish.
Frequently Asked Questions:
- Can I use pre-sliced mozzarella?
- Yes, you can use pre-sliced mozzarella, but fresh mozzarella slices will provide a better flavor and texture.
- Can I use dried tomatoes?
- Fresh tomatoes are recommended for this recipe, but if you must use dried, rehydrate them first.
- Can I make this ahead of time?
- It’s best to assemble and bake this dish just before serving.
- Can I add other herbs?
- Yes, fresh oregano, thyme, or parsley would be great additions.
- Can I grill the eggplant instead of baking?
- Yes, grilling the eggplant adds a smoky flavor.
- Can I add a sauce?
- Yes, a simple marinara sauce or a balsamic glaze would complement this dish well.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.