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If you’re on the hunt for a dish that beautifully combines health and comfort, look no further than Cheesy Eggplant Stackers with Tomato. This culinary delight is not just a feast for the eyes but also a celebration of flavors and textures, making it the perfect addition to your dinner table. Layering succulent slices of eggplant with fresh tomatoes, creamy mozzarella, and aromatic herbs, this recipe is an enticing way to incorporate more vegetables into your meals.

Cheesy Eggplant Stackers with Tomato

Discover a delicious twist on comfort food with Cheesy Eggplant Stackers with Tomato. This visually stunning dish showcases layers of tender eggplant, fresh tomatoes, and melted mozzarella, making it a perfect addition to any dinner table. Packed with nutrients and bursting with flavor, these stackers satisfy cravings while supporting a healthy diet. Ideal for weeknight dinners or gatherings, this recipe is a delightful way to enjoy more vegetables while indulging in cheesy goodness.
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Ingredients
  

2 medium eggplants, sliced into ½-inch thick rounds

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

2 cups marinara sauce (store-bought or homemade)

1 cup fresh mozzarella cheese, sliced

1 cup grated Parmesan cheese

1 cup fresh basil leaves, chopped

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes (optional, for heat)

Balsamic glaze, for drizzling (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C), allowing it to reach the right temperature while you prepare the ingredients.

    Prepare the Eggplants: Lay the sliced eggplants on a clean paper towel. Generously sprinkle both sides with salt, which helps draw out excess moisture and bitterness. Let them rest for 15-20 minutes. Afterward, use a paper towel to pat them dry, removing any extra salt and moisture.

      Sauté the Eggplants: In a large skillet, heat the olive oil over medium heat. Working in batches to avoid overcrowding, carefully add the eggplant slices to the skillet. Sauté for approximately 3-4 minutes on each side until they turn golden brown. Once cooked, transfer the eggplant slices to a baking sheet lined with parchment paper.

        Layer the Stackers: Take one eggplant slice and spoon a generous amount of marinara sauce over it. Next, add a slice of fresh mozzarella cheese, followed by a sprinkle of grated Parmesan cheese, some chopped basil, a pinch of dried oregano, and crushed red pepper flakes if you prefer a touch of spice.

          Create the Stacker Tower: Carefully place a second eggplant slice on top of the first layer you just created. Repeat the layering process: sauce, mozzarella, Parmesan, basil, and oregano, stacking as you go. Top the stack with a final eggplant slice to complete each stacker.

            Add the Final Cheese Layer: Drizzle any remaining marinara sauce over the top of each stack, and shower with a generous amount of grated Parmesan cheese for a rich, cheesy finish.

              Bake in the Oven: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the cheese is thoroughly melted, bubbly, and lightly browned, creating a deliciously enticing aroma.

                Serve with Style: Once out of the oven, allow the stackers to cool for a few minutes. For an extra touch, drizzle with balsamic glaze and garnish with additional fresh basil leaves before serving. Enjoy these delectable cheesy eggplant stackers warm.

                  Prep Time, Total Time, Servings:

                    Prep Time: 20 minutes | Total Time: 50 minutes | Serves: 4