Layered Eggplant, Tomato & Mozzarella Delight
This delightful dish is a celebration of layers, combining tender roasted eggplant, juicy ripe tomatoes, and creamy mozzarella. Simple yet sophisticated, it’s a versatile recipe perfect for any season. Serve it warm as a comforting side dish during colder months, or chill it in the summer to enjoy as a refreshing salad. The addition of fresh herbs—though dried can be used—adds a fragrant touch that elevates the dish to new heights. Whether you're hosting a dinner party or preparing a family meal, this recipe is sure to impress with its vibrant colors and rich flavors.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Eggplants
2 (sliced into 1/3-inch rounds)
Olive oil
4 teaspoons (for drizzling)
Large ripe tomatoes
2 (sliced into 4 slices each)
Mozzarella cheese
8 slices (can be pre-spiced or plain)
Finely chopped herbs
to taste (like basil, oregano, or thyme)
Salt
to taste (for seasoning)
Black pepper
to taste (for seasoning)
Vinaigrette dressing
4 tablespoons (for serving if making a salad)
Instructions
1
Preheat your oven to 350°F (180°C).
2
Slice both eggplants into 1/3-inch thick rounds, yielding 12 even slices. Discard the ends.
3
Line a cookie sheet with nonstick baking paper. Arrange the eggplant slices in a single layer and lightly drizzle them with olive oil. Turn them to coat evenly.
4
Bake in the preheated oven for about 15 minutes, or until the slices are soft but not browned. Remove from the oven and let cool.
5
While the eggplant cools, slice each tomato into 4 even slices, discarding the ends for a total of 8 slices.
6
Chop the fresh herbs finely or use dried herbs if necessary.
7
Begin stacking your ingredients: place one eggplant round on a plate, then add a tomato slice, a mozzarella slice, and repeat in the order of eggplant, tomato, eggplant, tomato, and finish with a mozzarella slice on top.
8
As you layer, lightly season each layer with a pinch of salt, herbs, and black pepper for flavor.
9
You will have 4 stacks in total; this recipe serves 2 to 4 people.
10
For a warm side dish, gently heat the stacks in a warm oven (below 212°F) until the mozzarella melts and the tomatoes warm up.
11
To serve as a salad, drizzle with a tangy vinaigrette dressing and pair with toasted bruschetta slices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Layered Eggplant, Tomato & Mozzarella Delight.
What are the primary ingredients for this dish?
The primary ingredients are eggplants, olive oil, large ripe tomatoes, mozzarella cheese, fresh or dried herbs, salt, black pepper, and vinaigrette dressing.
How many eggplants are required?
The recipe requires 2 eggplants.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit (180 degrees Celsius).
How thick should the eggplant rounds be sliced?
The eggplant should be sliced into 1/3-inch thick rounds.
How many total eggplant slices should I have?
You should aim for 12 even slices total after discarding the ends.
How do I prepare the eggplant for baking?
Line a cookie sheet with nonstick baking paper, arrange the slices in a single layer, and lightly drizzle with olive oil.
How long do the eggplant slices need to bake?
Bake them for about 15 minutes or until they are soft but not browned.
How many tomatoes are used in this recipe?
The recipe uses 2 large ripe tomatoes.
How many slices should I get from each tomato?
Each tomato should be sliced into 4 even slices, making 8 slices total.
Which herbs are recommended for this dish?
Fresh herbs like basil, oregano, or thyme are recommended.
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs if fresh ones are not available.
What is the layering order for the stacks?
The order is eggplant, tomato, mozzarella, eggplant, tomato, eggplant, tomato, and finishing with mozzarella on top.
How many stacks does this recipe produce?
The recipe produces 4 stacks in total.
How many servings does this recipe provide?
It serves between 2 and 4 people.
How do I season the layers?
Lightly season each layer with a pinch of salt, herbs, and black pepper as you stack them.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish.
How can I serve this as a warm side dish?
Gently heat the stacks in a warm oven below 212 degrees Fahrenheit until the mozzarella melts.
How can I serve this as a cold salad?
Chill the stacks and drizzle them with a tangy vinaigrette dressing.
What is a good side to pair with the salad version?
It pairs well with toasted bruschetta slices.
How much olive oil is used?
The recipe uses 4 teaspoons of olive oil.
Should I peel the eggplant?
No, the instructions specify slicing the eggplant into rounds and discarding only the ends.
What kind of mozzarella should I use?
You can use plain or pre-spiced mozzarella slices.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, vegetarian comfort food option.
How much vinaigrette dressing is needed?
Use 4 tablespoons of vinaigrette dressing if serving as a salad.
Do I need to grease the cookie sheet?
No, simply line the cookie sheet with nonstick baking paper.
What category of food does this fall into?
It can be categorized as an appetizer, salad, or side dish.
What should the eggplant look like after baking?
The slices should be soft but not browned.
Is this recipe suitable for a dinner party?
Yes, its sophisticated appearance and vibrant colors make it perfect for entertaining.
Can I serve this dish in the summer?
Yes, it is refreshing when chilled and served as a salad during warmer months.