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How to Make Eggplant Stacks the Simple Way

Eggplant, also known as aubergine in the UK, is a versatile vegetable that can be used in a multitude of dishes. One delightful way to prepare it is by creating eggplant stacks, which are not only visually appealing but also packed with flavour. This simple recipe will take you through the steps to make delicious eggplant stacks that can serve as an enticing side dish or a light main course.

Ingredients

To prepare your eggplant stacks, you will need the following ingredients:

• 2 medium-sized aubergines (eggplants)
• 200g fresh mozzarella cheese
• 250g cherry tomatoes
• Fresh basil leaves
• Olive oil
• Balsamic vinegar (optional)
• Salt and pepper to taste
• 100g breadcrumbs (optional for added texture)
• Grated Parmesan cheese (optional)

Equipment

You will need:

• A sharp knife
• A baking tray
• A frying pan or grill
• A cutting board
• A brush for oil
• A mixing bowl

Step-by-Step Instructions

1. Prepare the Eggplants

Start by washing your aubergines thoroughly. Cut off the tops and slice them into rounds, about 1 cm thick. If you prefer a less bitter taste, you can sprinkle the slices with salt and let them sit for about 30 minutes. This process draws out excess moisture and bitterness. Afterward, rinse the slices and pat them dry with a kitchen towel.

2. Cook the Eggplant Slices

You have two options for cooking the aubergine: grilling or frying. To grill, preheat a grill pan over medium heat, brush the slices lightly with olive oil, then lay them on the pan. Grill for about 3–4 minutes on each side until they are golden and slightly softened. If you prefer frying, heat a little olive oil in a frying pan and fry the slices until golden on both sides. Drain on kitchen paper to remove excess oil.

3. Prepare the Mozzarella and Tomatoes

While the aubergines are cooking, slice your mozzarella into rounds. Cut the cherry tomatoes in half, and if desired, toss them in a bowl with a drizzle of olive oil, salt, and pepper. You can also add fresh basil to infuse the mixture with extra flavour.

4. Assemble the Eggplant Stacks

Once the aubergine slices are ready, it’s time to assemble your stacks. On a baking tray, place one slice of cooked aubergine as the base. Layer a slice of mozzarella on top, followed by a couple of cherry tomato halves and a basil leaf. Repeat the layers — aubergine, mozzarella, tomatoes, and basil — until you reach the desired height. You can create two or three layers, depending on the size of your slices.

5. Bake the Stacks

Preheat your oven to 180°C (fan oven 160°C) and place the assembled stacks in the oven. Bake for around 15–20 minutes, or until the cheese is melted and bubbly. If you like a crispy topping, feel free to sprinkle some breadcrumbs and grated Parmesan cheese on top before baking.

6. Serve

Once the eggplant stacks are cooked, remove them from the oven and allow them to cool for a minute. Drizzle with a bit of balsamic vinegar if desired, and garnish with extra basil leaves for a fresh touch. Serve warm as a delightful vegetarian dish or a stunning side alongside grilled meats or pasta dishes.

Conclusion

Eggplant stacks are a simple yet impressive way to enjoy the rich flavours of aubergine. With just a handful of ingredients and minimal preparation, you can create a dish that not only tastes great but also looks beautiful on the plate. Whether you’re hosting a dinner party or simply looking for a tasty vegetarian meal, these eggplant stacks are sure to please. Enjoy your culinary creation!