STREAMING NOW: Carnivorous

Eggplant, Tomato and Mozzarella Stacks, Hot or Cold

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“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.”
READY IN:
30mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

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

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