Eggplant Stacks with Mozzarella & Tomato Sauce
Elegant and easy eggplant stacks with mozzarella, pesto, and tomato sauce. Perfect as a main course or appetizer. Ready in under an hour and bursting with Mediterranean flavor!
Equipment
- knife
- grill pan
- casserole
Ingredients
- 1 eggplant
- 1 tablespoon olive oil
- 2 teaspoon Italian seasoning
- 9 oz mozzarella (fresh)
- 2 tablespoon basil pesto
For the tomato sauce
- 2 cloves garlic (minced)
- 1 can diced tomatoes
- 1 teaspoon Italian seasoning
- salt and freshly ground black pepper
- fresh basil
Instructions
- Prep the eggplant: Slice the eggplant into ¼-inch-thick rounds. Sprinkle both sides lightly with salt and let rest for 15–30 minutes to draw out moisture. Pat dry with paper towels.
- Grill the eggplant: Brush both sides lightly with olive oil. Heat a grill pan or skillet over medium-high heat and grill the slices for 2–3 minutes per side, until golden and tender. Sprinkle with Italian seasoning and a little black pepper.
- Make the tomato sauce: In a saucepan, heat a drizzle of olive oil. Add minced garlic and sauté for 30 seconds. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes until thickened. Pour into a lightly greased baking dish.
- Assemble the stacks: Preheat the oven to 375°F (190°C). Layer grilled eggplant slices with mozzarella and a small dab of pesto — think eggplant, pesto, mozzarella, repeat. Build 2–3 layers high, ending with mozzarella on top. Place the stacks in the tomato sauce.
- Bake: Bake uncovered for 25 minutes, or until the cheese is melted and lightly golden.
- Serve: Garnish with fresh basil.
Notes
Would you like to serve the dish as a main course? Serve the eggplants stacks with warm, crusty bread and a simple green salad.