1/7 Photos of Eggplant, Tomato and Mozzarella Stacks, Hot or Cold
So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It's best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.
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Units: US | Metric
- 1Heat oven to 350 deg F/180 deg Celsius.
- 2From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
- 3Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
- 4To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
- 5Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
- 6Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
- 7SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
- 8You will have 4 stacks, serving 2 - 4 people.
- 9As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
- 10As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.
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Nutritional Facts for Eggplant, Tomato and Mozzarella Stacks, Hot or Cold
Serving Size: 1 (400 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 712.7
- Calories from Fat 468
- Total Fat 52.1 g
- Saturated Fat 19.5 g
- Cholesterol 91.3 mg
- Sodium 743.5 mg
- Total Carbohydrate 36.5 g
- Dietary Fiber 17.7 g
- Sugars 17.5 g
- Protein 31.8 g