Roasted Eggplant and Tomato Stacks

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Casino Night Cocktail Party

Rated: 4 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
35 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 10 min
Inactive Prep: 1 hr 0 min
Cook: 35 min
Total:: 1 hr 45 min

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Ingredients

3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
1/4 cup kosher salt, plus more for seasoning
Extra-virgin olive oil
2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper
16 slices large tomato, each 1/4-inch thick
1 1/2 teaspoons minced garlic
1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices

Directions

In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.

Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.

Rinse the eggplant under cold water and dry thoroughly with paper towels.

Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.

Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.

Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.

Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

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Comments & Reviews

recipe Roasted Eggplant and Tomato Stacks
Tysia Bronx, NY 08-16-2009
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Excellent!!
Rated: 5 stars out of 5

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!Read more
recipe Roasted Eggplant and Tomato Stacks
Samantha Colorado Springs, CO 08-03-2009
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Tasty, but recipe needs a few more tips
Rated: 3 stars out of 5

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.Read more
recipe Roasted Eggplant and Tomato Stacks
Culinary Aiken, SC 04-05-2009
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The eggplant was terrible
Rated: 2 stars out of 5

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. Read more
recipe Roasted Eggplant and Tomato Stacks
Calvin Centennial, CO 02-21-2009
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Used the idea
Rated: 4 stars out of 5

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. Read more
recipe Roasted Eggplant and Tomato Stacks
Kianna San Antonio, TX 11-06-2008
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Not worth the lengthy time
Rated: 3 stars out of 5

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.Read more
recipe Roasted Eggplant and Tomato Stacks
andrea darien, CT 04-29-2008
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oustanding appy
Rated: 5 stars out of 5

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.Read more