Roasted Eggplant and Tomato Stack

Name: Roasted Eggplant and Tomato Stack
Total time: 70 min
Ingredients: 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

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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

Ingredients

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

Directions

Step 1
Place the sliced eggplant in a colander and sprinkle with 1 teaspoon salt. Set aside for 30 minutes.
Step 2
Preheat oven to 375°F. Line a baking sheet with parchment paper. Brush the eggplant slices with olive oil on both sides.
Step 3
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.
Step 4
Bake for 25 minutes, or until vegetables are soft and cheese is browned. Serve immediately.