Baked Eggplant And Tomato Stacks Recipe

About this recipe

A light and satisfying dinner option featuring baked eggplant slices layered with fresh tomatoes, Parmesan, and Swiss cheese. Perfect for those seeking a quick and flavorful vegetarian meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 6 pcs Licious Brown Eggs
• 50 g The Select Aisle Bread Crumbs
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 2.5 Kg Austin Whole Peeled Tomato
• 35 g On1Y Grinder Italian Seasoning Flakes
• 200 g Mooz Pizza Mozzarella Cheese Block
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 100 g Zoff Garlic Powder

Instructions

1. 1. Preheat your oven to 400°F (200°C) and generously coat a cookie sheet with baking spray.
2. 2. Slice 2 medium eggplants into 1/2-inch thick rounds.
3. 3. In a shallow bowl, beat 2 eggs. In another bowl, mix 3/4 cup bread crumbs with 2 tablespoons grated Parmesan cheese.
4. 4. Dip each eggplant slice into the beaten egg, then coat it with the bread crumb and Parmesan mixture. Place the coated slices on the prepared cookie sheet.
5. 5. Bake the eggplant slices in the preheated oven for 10 minutes. Flip them over and bake for another 5 minutes.
6. 6. Slice 3 fresh tomatoes and place one or two slices on top of each baked eggplant round. Sprinkle with a pinch of garlic powder and Italian seasoning.
7. 7. Return the tray to the oven and bake for an additional 5 to 8 minutes until the tomatoes soften slightly.
8. 8. Top each stack with a slice of Swiss cheese (4 oz total) and bake until the cheese melts, about 2 to 3 minutes.
9. 9. Remove from the oven and serve warm. This recipe serves 4 to 6.