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

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 400G Sabarot Chia Seeds, 400G
• - The Cheese Lady Gruyère Reserve Classic Swiss Mountain Cheese
• 227G Paxo Golden Breadcrumbs
• - Schwartz Garlic Powder 480g
• - Schwartz Italian Seasoning

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.