Eggplant Tomato and Mozzarella Stacks Hot or Cold
Delight your taste buds with these irresistible Eggplant, Tomato, and Mozzarella Stacks—perfect served hot or cold! This vibrant and versatile dish layers tender roasted eggplant with juicy tomato slices, creamy fresh mozzarella, and fragrant basil, all drizzled with a sweet balsamic glaze. The eggplant is roasted to perfection with a hint of garlic and olive oil, adding depth to every bite. Whether you’re looking for an elegant appetizer or a refreshing summer entrée, this recipe is quick and easy to prepare, featuring just 15 minutes of prep time. Ideal for entertaining or weeknight dinners, these stacks are as visually stunning as they are delicious. Serve them warm for a comforting, cheesy experience or chilled for a light, crisp flavor—either way, your guests will be impressed!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 large Eggplant
- 2 medium Tomatoes
- 8 ounces Fresh mozzarella
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 12 leaves Basil leaves
- 2 tablespoons Balsamic glaze
- 1 teaspoon Garlic powder
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
Slice the eggplant into ½-inch thick rounds. Sprinkle the slices with a light pinch of salt and let them sit for 10 minutes to draw out moisture. Pat them dry with a paper towel.
Step 3
Brush both sides of the eggplant slices lightly with 2 tablespoons of olive oil and sprinkle evenly with garlic powder, salt, and pepper.
Step 4
Place the eggplant slices on the prepared baking sheet in a single layer. Roast in the oven for 15-20 minutes, flipping them halfway through, until they are tender and slightly golden on the edges. Remove from the oven and let cool slightly.
Step 5
While the eggplant roasts, slice the tomatoes and fresh mozzarella into rounds, roughly the same thickness as the eggplant slices.
Step 6
Assemble the stacks by layering one eggplant slice, followed by a tomato slice, then a mozzarella slice. Repeat to create a double layer, ending with mozzarella on top. Secure each stack with a toothpick if needed.
Step 7
To serve hot, return the stacks to the oven and bake at 375°F (190°C) for 5-7 minutes, or until the mozzarella just begins to melt. To serve cold, refrigerate the assembled stacks for at least 30 minutes until chilled.
Step 8
Garnish each stack with a fresh basil leaf and drizzle with balsamic glaze before serving. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1178.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1488.1 |
| Total Fat 104.3g | 0% |
| Saturated Fat 35.5g | 0% |
| Polyunsaturated Fat 7.7g | |
| Cholesterol 147.4mg | 0% |
| Sodium 4727.6mg | 0% |
| Total Carbohydrate 82.6g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 52.5g | |
| Protein 63.5g | 0% |
| Vitamin D 36.3IU | 0% |
| Calcium 1697.6mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 2494.1mg | 0% |
Source of Calories