Baked Eggplant Mozzarella Stacks Recipe

About this recipe

A hearty and cheesy baked eggplant dish, perfect for dinner. This Eggetarian-friendly recipe layers fresh vegetables with mozzarella for a satisfying meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 425G Isle Of Wight Tomato Organic Large Vine
• 1 Kg Yellow/White Onion 1kg
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Tata Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Slice 1 medium eggplant, 1 large tomato, and 1 medium onion into even rounds.
3. 3. Lightly salt the eggplant slices and let them sit for 10 minutes to draw out moisture, then pat them dry with a paper towel.
4. 4. On a baking tray lined with parchment paper, layer the ingredients starting with an eggplant slice, followed by a tomato slice, an onion slice, and a slice of mozzarella cheese. Repeat to create stacks.
5. 5. Sprinkle a pinch of salt over the stacks and cover them loosely with aluminum foil, ensuring the foil does not touch the cheese.
6. 6. Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
7. 7. Remove from the oven and let the stacks cool for 5 minutes before serving.