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Roasted Eggplant and Tomato Stacks Recipe

Roasted Eggplant and Tomato Stacks

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on March 12, 2011

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    Excellent, the best eggplant receipe I have ever used. I followed the instructions exactly for the first time ever and the results were outstanding.

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  • on September 16, 2010

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    The eggplant took a while, but when I started cooking the tomatoes... I tasted one and it was so delicious. I had really small eggplants so I made it a casserole.. not bad at all!

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  • on August 16, 2009

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    I made this recipe for dinner. Instead of making stacks, I cut the eggplant(Japanese eggplant in half. I used a shredded italian five cheese mix then layerd 1 sliced tomato over each half of the eggplant. It looked beautiful and tasted sooo good!

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  • on August 03, 2009

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    Ahhh, all that prep and the eggplant stuck horribly. I wish the recipe said to brush lots of olive oil on the baking sheet for the eggplant. I read a few of the other reviews and brushed olive oill on both sides of the eggplant, but the eggplant is basically a sponge and absorbed all of it, leaving nothing to help with sticking. The eggplant, needless to say was not in a state to be stacked. So I grabbed a small cassarole dish and layered the ingredents together, adding a little fresh basil I had on hand. It was tasty, but the presentation wasn't as nice as it ccould have been.

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  • on April 05, 2009

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    I made this tonight for dinner and the tomatoes were good and the mozzarella was delicious, but the eggplant was not even edible. I did rinse the salt off and they were still way too salty.

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  • on February 21, 2009

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    Used the general idea, then went my own way. I didn't stack, just used one piece of eggplant in a open face presentation. I also felt the flavors may be a little flat, so after baking the tomatoes as directed for about 5 minutes I took them out and sprinkled with a good coating of bread crumbs/parm. cheese/ basil mixture then put back in the oven untill some browning occured. My last addition was to brush the eggplant with a thin coat of tomatoe paste before adding the chesse, tomatoe, and olive oil. Very nice presentation, good flavors. Maybe if I had fresh garden tomatoes I wouldn't have needed the paste. Putting some oil under the eggplant is a must. And as some of the others stated, you have to rinse the salt well, most peices were great, but couple retained a little much salt.

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  • on November 06, 2008

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    I love eggplant, so I wanted to love this recipe. I found it too labor intensive with little payoff. They look pretty as an appetizer, but just didn't find the taste anything to comment on.

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  • on April 29, 2008

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    I have made this dish several times. A few as a dinner, but using a chinese eggplant it is the BEST appetizer, because they are bite size pieces. Great flavor, for not a lot of work. So savory.

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  • on September 04, 2007

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    Very tasty. This is a great way to use all those end of summer tomatoes.

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  • on August 08, 2007

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    This was so good!!!!!!!! I added pecorino romano cheese on top.I couldn't wait until lunch the next day to reheat it.

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