Eggplant Tomato Stacks
This creamy eggplant tomato recipe is cheesy, saucy and decadent without being greasy. Crispy roasted eggplant meets tomatoes and mozzarella! This tastes just like a low carb pizza, only better.
Mayonnaise or vegan mayo
Salt and pepper to taste
Zaatar or dried oregano, fresh cilantro, basil, parsley, chopped finely
Slice eggplant and tomatoes into thick circles. Then 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.
Arrange eggplants on the sheet in a single layer. Brush each eggplant with mayonnaise sauce. Cover each with a slice of tomato.
Top with shredded cheese. Sprinkle each eggplant tomato stack with salt and pepper and herbs.
Cover with foil and bake for 25 minutes, remove foil then bake again for 10 minutes. Turn off heat and let rest for 5 minutes.
Serve with a side of Italian sourdough bread to soak up all the delicious flavors, or a light salad.
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