Baked Eggplant and Tomato Stacks

 

I decided to give this a try because I had an extra eggplant leftover from a previous recipe. This reminds me of a lighter and fresher version of eggplant parmesan. Much quicker to make and a whole lot healthier because it doesn't contain breadcrumbs and tons of cheese. Also, nothing is fried. All the yummy flavors of the eggplant and tomatoes shine through! Serve warm as a side dish or appetizer. This even tastes great cold with a drizzle of balsamic vinegar.



Baked Eggplant and Tomato Stacks

INGREDIENTS:
1 eggplant, peeled and cut into 1/4" thick rounds
2 very large beef steak tomato, cut into 1/4" thick rounds
Try to have equal slices of eggplant and tomatoes.
Olive oil
kosher salt
pepper
grated parmesan cheese
shredded mozzarella
fresh chopped parsley

DIRECTIONS:
Preheat oven to 350 degrees F.
Place the eggplant slices on a baking tray.
Spread out the slices so that they don't overlap.
Lightly brush with olive oil and lightly sprinkle
with salt and pepper. Bake, uncovered on middle rack
for about 12 minutes or until tender.
Then top each slice of baked eggplant with a slice of tomato.
Lightly sprinkle with grated parmesan cheese and shredded mozzarella.
Bake for another 15 minutes or until the cheese browns.
Serve warm with fresh chopped parsley sprinkled on top.
Can also be served cold with a drizzle of balsamic vinegar.
Serves about 6-8 people

This post belongs to My Recipe Journey food blog.