Meta Description: Create a stunning and flavorful roasted tomato eggplant stack with this simple recipe. This guide will show you how to layer tender roasted vegetables, fresh mozzarella, and a balsamic glaze for a light, healthy, and impressive meal.
I used to think that elegant, restaurant-quality dishes were the domain of professional chefs and that recreating them at home was an impossible feat. My idea of a nice dinner was something that came out of a box or a jar. I’ll never forget the first time a friend invited me to her home for a dinner party. The table was set beautifully, and she was putting the final touches on a dish that looked like a work of art. It was a tower of vibrant red tomatoes, deep purple eggplant, and creamy white cheese. It looked so complicated and intricate that I was certain she had spent all day on it. But she just laughed and told me it was a simple roasted tomato eggplant stack that took her less than 30 minutes of active work to put together. The first bite was a revelation. It was warm, savory, and the textures were incredible—the tender, earthy eggplant; the juicy, sweet tomato; and the gooey, salty mozzarella.
That evening completely changed my perspective on cooking. It showed me that a truly beautiful and delicious meal can be born from simple, fresh ingredients and a little bit of time in the oven. This recipe is a tribute to that lesson. It’s a perfect solution for anyone who wants a light, healthy, and impressive meal without all the fuss. This roasted eggplant and tomato dish proves that you don’t need a lot of complicated steps to create a beautiful plate.1 It’s a great option for a light dinner, a side dish, or even a stunning appetizer for your next gathering.
✅ Ingredients for a Beautiful Stack
The success of this dish lies in the quality of your fresh ingredients. Roasting the vegetables is the key to bringing out their natural sweetness and creating that wonderful, tender texture.
- 1 large eggplant: Look for a firm eggplant with smooth, shiny skin.2
- 4-5 medium tomatoes: I prefer using Roma or heirloom tomatoes for their rich flavor and sturdy texture.
- 1 ball (8 ounces) fresh mozzarella: Fresh mozzarella melts beautifully and has a wonderful milky flavor.
- 2 tablespoons olive oil: For roasting the vegetables and adding richness.
- 2 cloves garlic, minced: Adds a deep, savory aroma.
- 1/2 teaspoon salt: To taste.
- 1/4 teaspoon black pepper: Freshly ground is best.
- 1/4 cup fresh basil leaves: For a fresh, peppery finish.
- 2 tablespoons balsamic glaze: For that final, tangy-sweet drizzle. You can buy this at the store or make your own by simmering balsamic vinegar until it reduces.
- Optional additions: A sprinkle of red pepper flakes for heat or a little oregano for an herby flavor.
🍳 Step-by-Step Cooking Instructions
Making this eggplant and tomato stack is an incredibly straightforward process, but it does require a little patience while the vegetables roast. The hands-on time, however, is minimal, and the result is a truly stunning dish.
- Prep your oven and vegetables. Preheat your oven to 400°F (200°C).3 Slice the eggplant and tomatoes into rounds about 1/2 inch thick.4 Try to make them as uniform as possible so they cook evenly. Place the eggplant rounds on a baking sheet lined with parchment paper.5 Sprinkle both sides with a little salt and let them sit for about 15 minutes. This draws out excess moisture and bitterness.6
- Roast the eggplant. While the eggplant is sweating, you can get the other ingredients ready. Pat the eggplant rounds dry with a paper towel to remove the excess moisture.7 This is a very important step for getting tender, non-soggy eggplant. Brush both sides of the eggplant with some of the olive oil and arrange them back on the baking sheet.8 Roast for 15-20 minutes, flipping once halfway through, until they are golden-brown and tender.
- Roast the tomatoes. While the eggplant is roasting, arrange the tomato slices on a separate baking sheet. Drizzle them with the remaining olive oil and sprinkle with the minced garlic, salt, and pepper. Roast for 10-15 minutes, until they are soft and slightly caramelized.
- Prep the mozzarella. While the vegetables are roasting, slice the fresh mozzarella into rounds about 1/4 inch thick.9
- Assemble and bake. Remove the eggplant and tomatoes from the oven.10 Arrange them on the baking sheet, alternating a slice of eggplant with a slice of tomato and a slice of mozzarella to create a stack.11 You can make a few smaller stacks or one large one. Return the baking sheet to the oven and bake for another 5-7 minutes, until the cheese is melted and gooey.
- Garnish and serve. Carefully remove the roasted tomato eggplant stack from the oven. Gently transfer it to a plate. Garnish with fresh basil leaves and a drizzle of balsamic glaze. Serve immediately.
Total preparation and cooking time: Approximately 45 minutes.12 This includes the roasting time for the vegetables, which is the longest part of the process.
🌟 Pro Tips and Creative Variations
Making a great dish is about more than just following a recipe; it’s about making it your own. Here are a few tips to ensure your eggplant tomato stack is absolutely perfect.
🌟 Salting the Eggplant is a Must
Don’t skip the step of salting the eggplant! It’s a game-changer. Salting draws out excess water and bitterness, which prevents the eggplant from becoming soggy and spongy.13 It’s a simple technique that makes all the difference in the final texture. After salting, be sure to pat the rounds dry completely with a paper towel.
🌟 Making It Your Own
This easy vegetarian meal is incredibly versatile.14 You can easily add other ingredients to the stack. A slice of roasted red pepper, a few slices of fresh basil, or even a thin slice of fresh onion would all be delicious. For a heartier meal, you can top the stack with some grilled chicken or a sprinkle of toasted pine nuts.
🌟 The Magic of Balsamic Glaze
A balsamic glaze is a simple but powerful ingredient that ties all the flavors together. The sweet, tangy flavor of the glaze perfectly complements the savory vegetables and creamy cheese. You can make your own by simmering balsamic vinegar in a small saucepan until it reduces by about half and becomes a thick, syrupy glaze.
❓ Frequently Asked Questions
Why is my eggplant soggy?
The most common reason for soggy eggplant is not salting it first. If you skip this step, the eggplant will release all of its moisture in the oven, and you’ll end up with a watery, spongy result. It’s also important to not overcrowd the baking sheet. If the eggplant is too close together, it will steam instead of roast.
Can I use different types of cheese?
Yes, absolutely! While fresh mozzarella is the classic choice for its gooey, melty texture, you can use other cheeses. Slices of provolone, a sprinkle of grated Parmesan, or even some crumbles of goat cheese would all be delicious.
Is this recipe good for meal prep?
This dish is best served fresh, right out of the oven, because the eggplant and tomatoes lose their firmness once they cool down. However, you can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days. When you’re ready for dinner, just arrange the stacks, pop them in the oven, and bake.
🍽️ Serving and Pairing Suggestions
This roasted tomato eggplant stack is an elegant meal on its own, but a few simple additions can make it even better.
- Side Salad: A light side salad with a simple vinaigrette is the perfect fresh complement to the rich, savory stacks.
- Crusty Bread: Serve the stacks with a warm, crusty loaf of bread for soaking up every last bit of the delicious juices.
- The Perfect Drink: A light-bodied red wine like a Pinot Noir or a crisp white like a Sauvignon Blanc would be a fantastic pairing. A simple sparkling water with a slice of lemon is also a great choice.
Nutritional Information (Estimated per Serving)
| Component | Amount |
| Calories | 350 kcal |
| Protein | 15g |
| Fat | 25g |
| Carbohydrates | 20g |
| Dietary Fiber | 7g |
| Sodium | 400mg |
Please note: These values are approximate and can vary based on specific ingredients and brands used. The figures are for a single serving from a recipe that yields 4 servings.
❤️ My Final Thoughts
There is a certain magic in a dish that looks incredibly impressive but is surprisingly simple to make. This recipe for a roasted tomato eggplant stack is exactly that. It’s a testament to the idea that some of the most beautiful and delicious meals come from simple, whole ingredients that are prepared with a little bit of care. The tender, roasted vegetables, the melted mozzarella, and the sweet balsamic glaze all come together to create a dish that is both incredibly healthy and truly unforgettable.
This recipe has become a staple in my kitchen, and I love how it brings a little bit of that restaurant elegance to my own dinner table. It’s a great reminder that simple food is often the best food, and it’s a dish that will impress everyone you serve it to.
Now, go ahead and give this amazing recipe a try. I can’t wait to hear how it turned out for you! Share your experience and your favorite variations in the comments. Happy cooking!
