This was originally a side-dish recipe, but I like it as a vegetarian meal served next to sautéed greens or a mixed green salad.

Roasted Eggplant Stacks
Print Recipe
Great vegetarian dish for Summer and Fall.
Servings Prep Time
4 People 25 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 25 Minutes
Cook Time
15 Minutes
Roasted Eggplant Stacks
Print Recipe
Great vegetarian dish for Summer and Fall.
Servings Prep Time
4 People 25 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 25 Minutes
Cook Time
15 Minutes
Instructions
  1. Preheat oven to 425F. Mix oil, vinegar, oregano, salt and pepper in a small bowl.
  2. Spread eggplant and tomatoes in a single layer on a rimmed parchment-lined sheet. Brush with oil and vinegar mixture.
  3. Bake until eggplant is tender, about 15 minutes.
  4. Preheat broiler; arrange rack about 6 inches from top heat source. Stack tomato slice on top of eggplant slice, sprinkle with mozzarella. Broil until cheese melts, about 1 minute. Sprinkle with fresh basil leaves.
Recipe Notes

Adapted from Clean Eating

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