Place them on the parchment-paper-lined baking sheet as you work. Prepare the eggplant-coating components: Place the flour in a medium bowl whisk the eggs and cheese together in a separate mixing bowl, then whisk in the parsley, oregano, salt, black pepper, and crushed red pepper flakes place half of the bread crumbs in a third (medium) bowl.Ĭoat each eggplant slice in the flour, then in the egg-cheese batter, then in the bread crumbs, making sure each slice is completely coated. Use a little grapeseed oil to lightly grease three 9-by-13-inch baking dishes (or several smaller shallow baking dishes). Voila! Finis! Of course, if you’d like to embellish your roasted eggplant tomato stacks-and I certainly think it’s worth the effort-a drizzle of savory-sweet reduced balsamic vinegar, a dollop of creamy, tangy almond ricotta, and/or a sprinkle of fresh basil will elevate this already tasty dish to delicious, palette-pleasing heights.Įnjoy these roasted eggplant tomato stacks as an elegant starter or light supper, or add a side of creamy polenta (regular organic or gluten-free) and you’ve got yourself a simple, yet lovely dinner.For the eggplant: Line one baking sheet with several layers of paper towels and another baking sheet with parchment paper. I suppose you could substitute vegan cheese here, but for the love of Pete, why would you? This white bean mixture is a whole lot healthier, and the fresh basil/roasted garlic flavor really is to die for. In a non-vegan version of this dish, this would be the mozzarella layer. Next, we blend up our roasted garlic with fresh basil in a ‘vehicle’ of white beans, creating a soft, creamy filling to complement our roasted veggie slices. There’s nothing quite like roasting veggies to deepen and intensify their flavor. And from a culinary point of view, is there anything quite as magical as a whole roasted head of garlic? I mean, it goes into the oven practically inedible, and comes out this rich, creamy, earthy stuff you just wanna smear all over everything.
#Eggplant stacks how to
How to Make Roasted Eggplant Tomato StacksĪside from a handful of fresh ingredients, this roasted eggplant tomato stacks dish comes together with just a bit of technique to help elevate it to more than the sum of its parts.įirst, we roast our eggplant, tomatoes and an entire bulb of garlic. I don’t care to salt my eggplant before roasting (to draw out bitterness), but if you can get your hands on fresh ones (bright, dark purple skins firm no brown seeds inside) there’s no need to.
The eggplant selection was above average on the day I did my shopping, too. These ruby beauties were so bursting with flavor, it was all I could do not to just pop the slices into my mouth while I cooked. I was lucky enough to find some gorgeous, plump heirloom tomatoes for my stacks. The key here is to buy the freshest, highest quality components you can find. Of course, when the ingredients are as spare as in this roasted eggplant tomato stacks recipe, ‘less’ doesn’t apply to quality.
So often in cooking as in life, less truly is more. Why I Love Roasted Eggplant Tomato Stacksįor me, one of life’s simplest pleasures is preparing and eating food that relies on little more than fresh ingredients, where those ingredients are allowed to shine. These elegant little Roasted Eggplant Tomato Stacks have only 5 ingredients! But the flavors and textures marry so well here, you’d never guess it. I can’t think of much I get more jazzed about than a really great dish composed of a few simple components.
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