Ingredients for Eggplant Tomato And Mozzarella Stacks Hot Or Cold
- Eggplants
- 2 tablespoons olive oil
- Tomatoes
- Mozzarella Cheese
- Herbs
- Salt And Black Pepper
- Vinaigrette Dressing
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How to Make Eggplant Tomato And Mozzarella Stacks Hot Or Cold
- Preheat your oven to 375°F (190°C).
- Slice the eggplant into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat them dry with paper towels.
- While the eggplant is resting, slice the tomatoes and mozzarella into similar thickness rounds (about 1/4 inch thick).
- Lightly brush or drizzle olive oil on a baking sheet.
- Assemble the stacks: Arrange an eggplant slice on the prepared baking sheet, top with a tomato slice, a mozzarella slice, and a sprinkle of dried oregano and basil. Repeat until all ingredients are used.
- Drizzle the stacks with remaining olive oil and season with salt and pepper.
- Bake for 20-25 minutes, or until the eggplant is tender and the mozzarella is melted and slightly golden.
- Let cool slightly before serving. For a cold salad, allow to cool completely and serve with a simple vinaigrette dressing (e.g., balsamic vinaigrette).
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
70g
Fat
97g
Carbs
12g
