Mediterranean Eggplant & Tomato Stack
Mediterranean Eggplant and Tomato Stack
Get ready for a veggie lover’s dream! This Mediterranean-inspired stack layers tender eggplant, juicy tomatoes, and a mouthwatering Olive Tapenade spread. Finished with fresh basil, it’s a vibrant, flavorful dish that’s as delicious as it is beautiful!
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- Author
- Olivelle
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- ¼ cup Olive Tapenade Dried Herb Blend
- 1 tsp Dark Balsamic Vinegar of Modena
- 1 Tbsp Frantoia Italian Extra Virgin Olive Oil
- ¾ cup Panko Breadcrumbs
- 1 Tbsp Parmesan Asiago Dipper & Seasoning
- 1 Large Eggplant, sliced ¼” thick
- 2 Large Eggs, beaten
- 2-4 Tbsp Tuscan Herb Infused Olive Oil
- 2 Large Tomatoes, sliced ¼” thick
- 8 ounces Fresh Mozzarella Cheese
- ½ cup Grated Parmesan or Romano Cheese, divided
- 1 Tbsp Chopped Fresh Basil Leaves
Directions
- Preheat the oven to 375℉.
- Prepare Olive Tapenade with ¼ cup hot water, dark balsamic vinegar, olive oil and set aside.
- Mix the breadcrumbs with dipper and set aside.
- Soak each eggplant slice in the beaten eggs and dredge in breadcrumb mixture until each side is coated.
- Heat 2 Tbsp olive oil in pan, once hot add eggplant slices and fry for 1-2 minutes until each side is coated.
- Arrange eggplant on a baking sheet or dish. Layer eggplant with one slice of mozzarella cheese and top with a tomato slice. Sprinkle with Parmesan or Romano cheese. Cover with foil. Bake 40 min.
- Remove foil and spoon Olive Tapenade over the top of each eggplant. Bake, uncovered, 5 min.
- Sprinkle remaining cheese on top and garnish with fresh basil.