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    You are in: Home / Recipes / Eggplant, Tomato and Mozzarella Stacks, Hot or Cold Recipe
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    Eggplant, Tomato and Mozzarella Stacks, Hot or Cold

    Eggplant, Tomato and Mozzarella Stacks, Hot or Cold. Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Zurie's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 eggplants (nicely round, not slender)
    • 19.71 ml olive oil (or more)
    • 2 large ripe tomatoes
    • 8 slice mozzarella cheese (pre-spiced is fine)
    • finely chopped herbs (like basil, oreganum, thyme)
    • salt and black pepper
    • 59.16 ml vinaigrette dressing (if making this a salad)

    Directions:

    1. 1
      Heat oven to 350 deg F/180 deg Celsius.
    2. 2
      From 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.
    3. 3
      Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
    4. 4
      To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
    5. 5
      Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
    6. 6
      Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
    7. 7
      SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
    8. 8
      You will have 4 stacks, serving 2 - 4 people.
    9. 9
      As 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/.
    10. 10
      As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.

    Ratings & Reviews:

    • on February 14, 2014

      55

      What a hit this was at my house! I say this with true joy as all my students right now are from Asian countries and and don't go much for cheese. After reading the reviews I did add a some grilles onions with a little fresh garlic.I. I did cut the cheese as thin as I could. Now my big change came in how I served it. I used each stack to stuff baked portobello mushroom caps. I also drizzled just a touch of rice wine vinegar. Yes, I did make changes to your recipe but without your original one, how would I gotten to this? Thanks for a really enjoyable recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2014

      55

      Love this healthy and easy to make recipe. I used 1 eggplant 2 tomatoes and fresh mozzarella cheese adding leftover roasted Exotic Mushrooms consisting off Oyster, Maitake, and Lion's mane. After 15 minutes of roasting the eggplant I flipped then topped with very thinly sliced onion and minced garlic. I opted for a warm meal being January. So I layered all the ingredients with dried summer herbs and placed in the oven to heat n melt the cheese. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2013

      55

      Eggplant is my favorite "new" ingredient this summer. I'm discovering new ways to prepare an old favorite that I used to prepare only as eggplant parmesan. This is a great recipe for a light summer dinner. To serve, I drizzled the stacks with balsamic viniagrette. My mozzarella slices were too thick, and next time I'll use thinner slices. I made this recipe as a last-minute idea for dinner and only had dried herbs on hand. Fresh herbs would make it even better.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    65%
    Total Fat 52.1 g
    80%
    Saturated Fat 19.5 g
    97%
    Cholesterol 91.3 mg
    30%
    Sodium 743.5 mg
    30%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 17.7 g
    71%
    Sugars 17.5 g
    70%
    Protein 31.8 g
    63%

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