Baked Eggplant Tomato Mozzarella Stack

Name: Baked Eggplant Tomato Mozzarella Stack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced; 4 ripe tomatoes, sliced; 250g mozzarella cheese, sliced; 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; Fresh basil leaves, for garnish; Balsamic reduction, for serving (optional)

Highlighted under: Baking & Desserts

I absolutely love making this Baked Eggplant Tomato Mozzarella Stack! It’s one of those dishes that is both simple and incredibly delicious. The combination of roasted eggplant, fresh tomatoes, and gooey mozzarella creates a harmony of flavors that is hard to resist. The layered presentation is not only beautiful but also makes it a great option for a casual dinner or a more formal gathering. Each bite is like a warm hug, perfect for any occasion where comfort food is in order!

Created by

Ella Townsend

Last updated on 2026-01-15T12:58:18.868Z

When I first made this Baked Eggplant Tomato Mozzarella Stack, I was amazed by how easy it was to put together yet how impressive it looked on the table. Layering the ingredients not only elevates the dish aesthetic but also allows the flavors to meld beautifully as it bakes. The key is to season each component well; it really enhances the overall taste and ensures that every bite is full of flavor.

One of my favorite tips is to use firm and ripe tomatoes, as they hold their shape better during baking and add the juiciness that makes this stack so delightful. I often serve it with a drizzle of balsamic reduction on top for an extra flavor kick, which is the cherry on top for my family and guests!

        Why You'll Love This Recipe
        Vibrant layers of flavor that excite the palate
Healthier comfort food option with fresh ingredients
Easy to customize with your favorite toppings or added spices

      

Mastering the Eggplant

When preparing the eggplant for this dish, pay attention to salting. Salting the slices before baking helps draw out excess moisture and bitterness. Allow the salted slices to sit for about 15-20 minutes, then rinse and pat them dry. This step ensures your final dish has a rich flavor and prevents the eggplant from becoming soggy during baking.

Baking the eggplant until it's lightly browned is crucial for achieving that perfect texture. You'll want them to be soft but not mushy, roughly 20 minutes at 200°C (400°F) will do the trick. Look for golden edges to know they are ready to layer, adding depth to the overall flavor profile of your Baked Eggplant Tomato Mozzarella Stack.

Layering for Success

The way you layer the ingredients can significantly impact cooking time and the final texture. Start with a layer of eggplant to create a solid base, followed by juicy tomatoes which will contribute moisture, preventing the stack from drying out. Mozzarella cheese, placed in between and on top, should be sliced thinly for an even melt. Try to use fresh mozzarella for the best texture; it will offer a creamier consistency compared to pre-packaged varieties.

If you're feeling adventurous, consider adding layers of other vegetables like zucchini or spinach for additional nutrients and flavors. Keep in mind that if you introduce more moisture-rich vegetables, you may need to adjust the baking time slightly to ensure everything cooks evenly without becoming soupy.

Serving and Storing

To serve your Baked Eggplant Tomato Mozzarella Stack, allow it to sit for a few minutes after baking to help it set. This makes slicing easier and creates clean layers. Pair it with a fresh green salad or crusty bread to soak up the delicious juices. If you've got any leftovers, they can be stored in an airtight container in the fridge for up to three days—perfect for a quick lunch!

If you want to prepare this dish ahead of time, consider assembling it in advance and keeping it in the fridge for a day before baking. Just be aware that this may cause some unappetizing moisture build-up, so draining excess liquid before baking can prevent a watery outcome. Alternatively, it can be frozen before baking; just cover tightly and store for up to a month. When you're ready to eat, thaw in the fridge overnight before baking as usual.

Ingredients

Gather the following ingredients for your Baked Eggplant Tomato Mozzarella Stack:

Ingredients

2 medium eggplants, sliced
4 ripe tomatoes, sliced
250g mozzarella cheese, sliced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil leaves, for garnish
Balsamic reduction, for serving (optional)

Instructions

Follow these steps to create your delicious Baked Eggplant Tomato Mozzarella Stack:

Prepare the Eggplant

Preheat your oven to 200°C (400°F). Arrange the eggplant slices on a baking sheet, drizzle them with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes until soft and lightly browned.

Layer the Ingredients

In a baking dish, start layering your ingredients. Place a layer of eggplant slices, followed by sliced tomatoes, and then mozzarella. Repeat the layers until all ingredients are used up, finishing with a layer of mozzarella on top.

Bake the Stack

Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Garnish and Serve

Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and drizzle with balsamic reduction if desired before slicing and serving.

Pro Tips

For extra flavor, consider adding layers of pesto or ricotta cheese between the eggplant, tomatoes, and mozzarella.

Ingredient Insights

Eggplants are not only the star of this dish but also versatile. If you can’t find regular eggplants, try using Japanese or globe eggplants instead, which have a slightly sweeter flavor. Remember to peel the skin for the globe variety for a more tender bite if desired.

Fresh basil adds a hint of aromatic freshness that balances the richness of the cheese. If fresh isn’t available, dried basil can be used, though the flavor will be less intense. Try adding a sprinkle of red pepper flakes to the layers for a touch of heat!

Troubleshooting Tips

If your cheese doesn’t melt as desired, make sure you haven’t overloaded the top layer. Sometimes a thinner layer of cheese can melt better and allow for that golden top you want. Also, a broiler stint at the end can yield beautifully melted cheese with golden spots, just keep an eye on it to prevent burning.

For a layered stack that holds together well, allow it to cool slightly before slicing. If it’s still too hot, the layers might shift. A good trick when slicing is using a serrated knife for cleaner cuts without squishing the delicious layers!

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the stack in advance and bake it just before serving. Just store it covered in the refrigerator.

→ What can I substitute for mozzarella?

If you're looking for a dairy-free option, try using vegan cheese or simply omit it for a delicious vegetable stack.

→ How long can leftovers be stored?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I add other vegetables?

Absolutely! Zucchini, bell peppers, or even spinach can be great additions or substitutes.