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