#EGGPLANT STACKS MOZZARELLA TOMATO SKIN#
#EGGPLANT STACKS MOZZARELLA TOMATO FULL#

Stack the eggplant, tomatoes and mozzarella.Slice and roast the tomatoes (photo 4).Slice and marinate the mozzarella (photo 3).

Slice and marinate the eggplant (photo 1).

#EGGPLANT STACKS MOZZARELLA TOMATO FULL#

Salt and Sugar: To season the tomatoes before roasting.īe sure to scroll down for the full recipe!.

Balsamic Vinegar: This gives a wonderful tangy sweet flavor and balances out the creamy cheese.

Garlic: Freshly diced garlic is used in the marinade for the eggplant.

Extra virgin olive oil is used to marinate the mozzarella for a richer flavor.

Oil: A high heat neutral oil is used for roasting the eggplant, vegetable, canola or avocado all work well.

If you use Italian herbs with no salt added to the mix, you may want to add a little extra salt.

Italian Seasoning: This gives that unmistakable herby flavor.

Mozzarella: For the best flavor and texture, use fresh balls of mozzarella.

Large heirloom tomatoes are also a great choice. You will want to use fairly large tomatoes so that they stack well.

Tomatoes: I used greenhouse tomatoes for this recipe.

#EGGPLANT STACKS MOZZARELLA TOMATO SKIN#

Eggplant: Pick an eggplant that is heavy for it's size with a shiny skin and green stalk.They are also a great keto low carb option, coming in at 12g of carbs. Dietary info: These eggplant, tomato ad mozzarella stacks are vegetarian and gluten-free.Simple ingredients: You are likely to have quite a few ingredients already in your pantry, then you just need some fresh produce and you are good to go.You can make the separate elements ahead of time and then quickly bake them before serving. Make ahead: These are a great option if you are entertaining.Simple to make with everyday ingredients, these little beauties are sure to impress with their fresh, sweet and tangy flavors.īe sure to try my Baby Eggplant Stir Fry and Lamb Stuffed Eggplant too! Why you will love this recipe! With flavors of balsamic, garlic and herbs, these little stacks pack a punch in the flavor department. Sliced eggplant is marinated and roasted, and then stacked with sweet and salty tomatoes and creamy fresh mozzarella. If you love all things Italian, then you are going to fall in love with these eggplant, tomato and mozzarella stacks. Marinated with balsamic, garlic and herbs, these vegetarian eggplant stacks are impressive to serve and perfect for your next dinner party!

Rounds of roasted eggplant and tomato are stacked with creamy mozzarella and garnished with fresh basil. To serve: divide salad greens among 4 plates, and top each serving with 3 tomato stacks.This Italian inspired recipe is perfect to serve as a delicious appetizer or flavorful side dish. (You may have extra amaranth mixture.) Bake 6 to 8 minutes, or until warmed through.ĥ. amaranth mixture into each tomato, top with 1 slice eggplant, 1 slice mozzarella, and dab of remaining pesto. Line baking sheet with parchment, and brush with oil. Transfer to bowl, and stir in 1/4 cup pesto.Ĥ. Reduce heat to medium-low, cover, and cook 20 minutes, or until water is absorbed. Bring 1 cup water to a boil in saucepan stir in amaranth. Loosen eggplant slices, and cool veggies on pan 10 minutes. Flip eggplant slices, and roast 15 minutes more, or until eggplant is browned and tender and tomatoes are wrinkled and lightly browned. Brush each slice on both sides with oil, place on baking sheet with tomato halves, and season with salt, if desired. Season cavity of each tomato half with pinch of sugar, pinch of salt, and 3 drops balsamic vinegar. Halve tomatoes lengthwise and remove seeds and ribs, but not stems. Line baking sheet with parchment paper, and brush with oil.

Eggplant stacks mozzarella tomato