Wednesday, July 1, 2009

eggplant, tomato, & mozzarella stacks

I found this recipe on Hostess With The Mostess, I love this site! They have such great recipes and party ideas on there ;) I wanted to make some side dishes for a dinner I was making on Friday for some of my girlfriends...these were a hit! Everyone loved them, and they were even great the next day for leftovers! This would be a great side to any meat dish, I served with lemon mustard chicken & pasta salad. Enjoy!

~2 eggplants
~Salt and pepper (I also used garlic powder)
~4 tomatoes
~1 pound shredded mozzarella cheese (I used about 1 c. shredded)

Preheat the oven to 350º. Lightly coat a baking sheet with cooking spray.

Cut each eggplant into 12 slices and place on the baking sheet. Season with salt and pepper and bake for 20 minutes or until the eggplant is soft.

Cut each tomato into 6 slices.

Top each of the eggplant slices with a slice of tomato and sprinkle with some of the mozzarella cheese. Place half of the eggplant stacks on top of the other half of the stacks so each one has six layers.

Bake for 20 minutes, or until the cheese is lightly browned. Let cool for 5 minutes and serve.


  1. Speaking of yummy veggie-ful meals, do you happen to know a good veggie lasagne recipe?