Mediterranean Eggplant & Tomato Stack
Mediterranean Eggplant and Tomato Stack
Rated 4.0 stars by 2 users
Author:
Olivelle
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
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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Ingredients
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¼ cup Olive Tapenade Dried Herb Blend
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1 tsp Dark Balsamic Vinegar of Modena
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1 Tbsp Frantoia Italian Extra Virgin Olive Oil
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¾ cup Panko Breadcrumbs
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1 Tbsp Parmesan Asiago Dipper & Seasoning
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1 Large Eggplant, sliced ¼” thick
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2 Large Eggs, beaten
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2-4 Tbsp Tuscan Herb Infused Olive Oil
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2 Large Tomatoes, sliced ¼” thick
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8 ounces Fresh Mozzarella Cheese
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½ cup Grated Parmesan or Romano Cheese, divided
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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.