This creamy eggplant tomato recipe is cheesy, saucy and decadent without being greasy. Crispy roasted eggplant meets tomatoes and mozzarella in this simple low carb Italian appetizer.
Introduction
A crispy roasted eggplant is topped with a smear of mayonnaise and thin slices of juicy tomato, only to be buried under shredded mozzarella cheese. The resulting creamy eggplant and tomato stacks are decadent without being greasy. They're also gluten-free, vegan, and ready in under 40 minutes. What's not to love?
This easy and delicious eggplant and tomato recipe was the ONE dish that every member of my family awaited during our weekly family dinners. In fact, these low carb cheesy eggplant and tomato stacks were my favourite appetizer from the ages of 10 to 14, and that's saying a lot for a kid. Little surprise that this eggplant tomato recipe tastes just like a low carb pizza, only better.
The juices of the tomato tame the eggplant's texture, and the oil from the cheese and the sauce slicks everything into one creamy, decadent package. They are quick to assemble and to bake, ready for the table in under 40 minutes.
My mother developed this recipe when she needed an easy dish to put on to the table during our family Saturday lunches. Sometimes, my mother would prepare the baking sheet full of these stacks before leaving in the morning, and then would just ask me to brown them in the oven half an hour before their return. And just like that, everyone was happy.
Since my mom taught me this recipe, I have reduced the amount of olive oil that graced these beauties, and replaced the mozzarella (or whatever cheese my mother had on hand) with a mix of cheeses or shredded vegan cheese. Vegan mayonnaise became a perfect replacement for olive oil, due to its consistency and characteristic tang.
And now, these eggplant tomato appetizers come to the table whenever I need an easy appetizer, but I have yet to hear anyone complaining.
Ingredients
- eggplant - the star of the dish!
- fresh tomatoes - for their rich red color and delicious umami
- vegan cheese grated - or regular cheese, if that's your thing
- vegan mayonnaise or regular mayo - for a creamy and silky richness
- water - ever-present and useful for thinning the mayo
- olive oil - for greasing the tray
- salt & pepper - to bring out and complement the natural flavors of the eggplant
- dry za'atar spice mixture - you can also use finely chopped oregano, fresh basil, and parsley instead. Add some dried red pepper flakes for spice!
Directions
Start the oven
Line a large baking sheet with aluminum foil, and add olive oil until it slightly covers the foil.
Afterwards, preheat the oven to 450F.
Prepare the ingredients
Cut the eggplant and tomatoes into 1cm-thick circles (about ½ an inch) and grate the vegan cheese.
Whisk the mayonnaise with water, until it reaches a pourable consistency.
Assemble the eggplant and tomato stacks
Place the diced eggplant in a single layer on the sheet.
Brush the eggplant with mayonnaise.
Cover each eggplant slice with a tomato slice (you can even cut some tomato slices in half to ensure that as much of the eggplant is covered as possible). Sprinkle with salt and pepper, and fragrant herbs.
Top with some grated cheese.
Brown in the oven
Cover the sheet with tinfoil (At this point, this can be assembled ahead of time and left to rest in the fridge for up to a day).
Bake the sheet at 450F for around 25 minutes, until tomatoes are soft and start to weep. Raise heat to 500F, remove aluminum foil cover and bake for another 10 mins, allowing the cheese to brown.
Turn off oven and let tray eggplant stacks rest in it, undisturbed, for another 5 mins. Serve immediately.
How to store and reheat
To store this eggplant tomato recipe, place the stacks in an airtight container or cover them tightly with plastic wrap. Then, place them in the refrigerator, where they can last for up to 3 or 4 days. When reheating the stacks, preheat your oven to 350F and then remove the stacks from the refrigerator and allow them to come to room temperature for about 30 minutes. Remove the plastic wrap and place the stacks on a baking dish. Cover them with foil to prevent them from drying out and cook until everything is hot, 10-15 minutes. Alternatively, you can reheat the stacks in the microwave, cooking them at medium heat for 1 or 2 minutes.
Variations
- Zucchini and tomato stacks - substitute the eggplant with zucchini slices or even yellow squash.
- If you don't have fresh tomatoes on hand, substitute the tomato slices for canned tomato sauce. You can also use canned diced tomatoes.
- Use vegan cheese and vegan mayo to turn this into a dairy free, vegan eggplant tomato recipe.
Top Tip
Broil the stacks - don't forget to give the uncovered stacks a quick broil in the oven. This turns this simple eggplant and tomato recipe into a flavor bomb!
Accompanying dishes
If you're looking for what to pair with the eggplant tomato stacks, I've got some ideas for you!
For something light, try serving a mixed greens salad with berries or greens with apples. The tartness of the fruit will balance out the richness of the stacks.
If you're looking for something heartier, consider instead a side of Italian sourdough bread to soak up all the delicious flavors.
For a main, try our baked feta pasta. A vegan pasta primavera will make for a nice vegan option
If you enjoy a nice wine with your food, I recommend a bold red, such as a Merlot or a Cabernet Sauvignon. The tannins in the wine will cut through the creaminess of the eggplant dish and enhance its flavors.
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
FAQ
Salting eggplant before cooking it is a common practice, but it's not always necessary. The purpose of salting is to remove any bitterness and excess moisture from the eggplant. If you have a younger, fresher eggplant, you may not need to salt it at all. However, if the eggplant is on the larger side, you may consider salting it. To do so, slice the eggplant and sprinkle salt on each piece. Let it sit for about 30 minutes, then rinse the salt off and pat dry. This will not only remove any bitterness, but it will also help the eggplant cook more evenly. Don't forget to adjust the salt later in the recipe to account for this.
It really depends on personal preference. It has a thinner skin and a slightly sweeter flavor compared to regular eggplant, but it can be used in many of the same ways. It's great in stir-fries, curries, and even roasted in the oven. However, if the recipe specifically calls for regular eggplant, substituting with Chinese eggplant may alter the overall taste and texture of the dish. Ultimately, it comes down to experimenting and finding what works best for you and your taste buds.
Looking for more vegan recipes?
- Vegan empanadas
- Vegan pasta primavera {V, GF}
- How to bring Marrakesh into your home with vegan orange tagine with peaches
- How to Make Authentic Middle Eastern Mujadara, a Vegan Medley of Rice, Lentils and Crispy Caramelized Onions {GF, V}
- Vegetarian Ukrainian borscht {V, GF, Paleo}
- Tofu and sundried tomato vegan stuffed mushrooms, or the problem with an overstuffed fridge {V, GF}
Recipe
Cheesy roasted eggplant tomato recipe
Equipment
- Baking sheets
Ingredients
- 1 eggplant large, or 2 medium
- 4 plum tomatoes or more, depending on the size of your tomatoes and eggplant
- 200 g mozzarella cheese shredded, or vegan cheese
- 5 TB mayonnaise or vegan mayo
- 3 TB water or less, depends on the thickness of your mayo
- salt and pepper to taste
- 2 TB zaatar or dried oregano, fresh cilantro, basil, parsley, chopped finely
Instructions
- Preheat oven to 450F. Cover sheets with parchment paper or reusable silicone mat.
- Slice eggplant and tomatoes into 1cm-thick circles (about ½ an inch). Grate cheese. Whisk mayonnaise with water, until you reach a pourable consistency. Line a large baking sheet with aluminum foil, and oil the aluminum slightly.
- To assemble stacks, arrange eggplants on the sheet in a single layer (use as many sheets as needed). Brush each eggplant with mayonnaise sauce.
- Cover each eggplant slice with a slice of tomato (even cut some tomato pieces in half to ensure that as much of the eggplant is covered as possible). Top with shredded cheese. Sprinkle each eggplant tomato stack with salt and pepper and herbs.
- Cover the sheet with tinfoil (At this point, this can be assembled ahead of time and left to rest in the fridge for up to a day). Bake sheet at 450F for 25 mins.
- Raise heat to 500F, remove aluminum foil cover and bake for another 10 mins. Turn off oven and let tray eggplant stacks rest in it, undisturbed, for another 5 mins. Serve immediately (though stacks are fine if refrigerated and reheated later, they must be bubbling hot when consumed).
Nancy says
Mmmmmm... These eggplant stacks look yummy! I love eggplant (or aubergine as we call it on this side of the pond!). Will definitely give these a go.
kseniaprints says
Excellent! Let me know how you like them
Alexandra says
Yep, I can totally relate to the bickering during dinner. Sadly the number of dinners I have with my own family has waned and waned over the years.
I'm always looking for fun ways to use eggplant. Thanks for sharing!
kseniaprints says
Is your family far as well? I see you guys have also emigrated from Ukraine, are some still back there? I know how hard that can be... But that's where food comes in, to fill in some of those memories with tangible reminders. Thanks for visiting!
Caroline says
What brand of vegan cheese do you use for this recipe? I am allergic to dairy and I'm always looking for the best cheese substitutions! Thanks.
kseniaprints says
I've tried Follow Your Heart's Vegan Gourmet cheeses, which melt nicely but taste so-so. Daiya tastes better than it melts, imo, but that's a really popular one. I used to err on the side of buying soy cheeses that are lactose-free, but which are not fully vegan as they contain some milk casein, I believe. So even though those melt best, I wouldn't recommend them!