Roasted Eggplant and Tomato Stack

This pretty stack of roasted eggplant, roasted tomato, and cheese goes with almost any meal, and can even stand alone as a main course.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 6


  • 1 medium eggplant, stemmed and sliced crosswise into 1⁄2-inch rounds
  • 1 1⁄2 tsp. kosher salt, divided
  • 4 Tbsp. olive oil
  • 12 fresh basil leaves
  • 2 large tomatoes, sliced crosswise into 1⁄4-inch rounds
  • 2 tsp. dried oregano
  • 6 oz. grated mozzarella cheese
  • 6 Tbsp. grated Parmesan cheese


  • Place the sliced eggplant in a colander and sprinkle with 1 teaspoon salt. Set aside for 30 minutes.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper. Brush the eggplant slices with olive oil on both sides.
  • Place eggplant slices on the baking sheet 1 inch apart. Top each one with 2 basil leaves. Add a tomato slice on top of each piece of eggplant. Mix oregano with remaining salt and sprinkle evenly over tomatoes. Sprinkle about 1 tablespoon mozzarella on top of each vegetable stack, and top each with 1 tablespoon Parmesan.
  • Bake for 25 minutes, or until vegetables are soft and cheese is browned. Serve immediately.