This will be the last recipe in my simple vegetable sides series. You can see all of the recipes in this series here.
I first made these eggplant stacks a few years ago for Key as part of a birthday meal for him and he loved them. At the time, I served them with some crumbed lamb cutlets and the meal was pretty damn good, even if I do say so myself. Unfortunately lamb is super expensive in Singapore so I served them with some simple baked chicken this time, but he raved about them again.
Note to self: make eggplant stacks more often for Key.
I used a pre-made jar of pasta sauce as an easy and flavourful cheat. Feel free to use some passata instead, but you will need to season it at the very least least and also add some dried oregano if you have it.
You will need at least 9 slices of eggplant. I got 10, approximately 1cm thick slices, from the 400g eggplant that I used. Don’t waste any leftover slices, they can be roasted too with a piece of mozzarella on top.
Drizzle a little olive oil onto the lined tray, then place the eggplants on top, season them and then drizzle a little more oil over.
Don’t be deterred if they look a little unappealing after the first roast in the oven. This is just the way eggplant looks before it is quite done.
Layer up the half cooked eggplant slices with a piece of cheese, some pasta sauce and a whole basil leaf. Repeat and then top with a final piece of eggplant and a piece of cheese.
The stacks are ready when the eggplant is quite collapsed and soft and the cheese on top is golden brown.
Perfect to serve alongside some lamb, but also great with other red and white meats.
Eggplant Stacks with Mozzarella
Ingredients – Makes 3 stacks, which will serves 2-3 as a side dish
- 1 x 400g eggplant, cut into 9 approximately 1cm thick slices
- Olive oil for drizzling
- ½ cup of pasta sauce
- 125g ball of fresh mozzarella, cut into 9 slices
- 6 whole basil leaves
- Preheat the oven to 180°C.
- Line a baking tray with baking paper and drizzle a small amount of olive oil over it.
- Place the eggplant slices onto the oiled and lined baking tray, season well with salt and pepper and drizzle a little more olive oil over the top of them.
- Bake in the oven for 20 minutes, or until the slices have started to colour a little and soften.
- Remove the eggplant from the oven to assemble the stacks. To make the stacks, place a slice of the partially cooked eggplant onto the same lined tray then top with 1 tbs of the pasta sauce, a piece of cheese and a basil leaf. Then place another eggplant slice on top and repeat. The final piece of eggplant then goes on and is topped with a piece of cheese. 9 pieces of eggplant will yield 3 stacks.
- Place back into the oven and bake for another 20 minutes or until the eggplant is quite collapsed and soft and the cheese on top is golden brown.
- Serve the eggplant stacks hot with lamb or your choice of meat.