Go Back
Creating the perfect Cheesy Eggplant Stackers with Tomato requires careful layering of ingredients to enhance both flavor and texture. Begin by preparing your eggplant slices, which should be evenly cut and salted to draw out excess moisture and bitterness. After rinsing and patting them dry, you are ready to start layering.

Cheesy Eggplant Stackers with Tomato

Experience the joy of cooking with our Cheesy Eggplant Stackers with Tomato, a delightful vegetarian dish that layers flavorful ingredients for a satisfying meal. Tender slices of eggplant, creamy mozzarella, and zesty marinara come together beautifully, creating a visually stunning and delicious dish. Perfect for a family dinner or an elegant gathering, this recipe highlights the best of plant-based cooking while being easy to customize. Indulge in comfort food without guilt!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, sliced into ½-inch rounds

2 tablespoons olive oil

Salt and pepper, to taste

2 cups marinara sauce (store-bought or homemade)

1 cup fresh mozzarella cheese, sliced

1 cup grated Parmesan cheese

1 cup fresh basil leaves, chopped

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes (optional)

Balsamic glaze, for drizzling (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Eggplants: Place the eggplant slices on a paper towel, sprinkle with salt, and let them sit for 15-20 minutes to draw out excess moisture. Pat them dry with a paper towel afterward.

      Sauté the Eggplants: In a large skillet, heat olive oil over medium heat. Add the eggplant slices to the skillet in batches (don't overcrowd), and cook for about 3-4 minutes on each side until golden brown. Remove from skillet and place on a baking sheet.

        Layer the Stackers: On each eggplant slice, add a spoonful of marinara sauce, then layer with fresh mozzarella slices, a sprinkle of Parmesan, chopped basil, oregano, and red pepper flakes (if using).

          Bake: Stack another eggplant slice on top of each layer and repeat the process (sauce, mozzarella, Parmesan, basil, oregano). Finish with a final eggplant slice on top of each stack.

            Final Cheese Layer: Drizzle with any remaining marinara sauce, and sprinkle generously with Parmesan cheese.

              Bake in Oven: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.

                Serve: Remove from the oven and let cool for a few minutes. Drizzle with balsamic glaze if desired, garnish with additional fresh basil, and serve warm.

                  Prep Time, Total Time, Servings:

                    20 minutes | 50 minutes | 4 servings