Eggplant Tomato Stack
Prep time: 
Cook time: 
Total time: 
  • 1 eggplant or 4 baby eggplants, sliced
  • 2 tomatoes, sliced
  • Olive oil
  • Oregano
  • Garlic powder
  • Basil
  • Black pepper
  • ½ cup Mozzarella cheese, shredded or sliced
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper for easy clean up.
  2. Place the eggplant slices on the baking sheet. Top each eggplant with a slice of tomato.
  3. Drizzle olive oil over everything. Sprinkle each stack with oregano, garlic powder, basil and black pepper.
  4. Sprinkle some shredded mozzarella cheese on top of each tomato.
  5. Bake in a preheated oven for 30 minutes or until the cheese browns. Serve warm.
Recipe by Five Little Chefs at