These creamy eggplant tomato stacks are decadent without being greasy. They're also gluten-free, vegan, and ready in under 40 minutes. What's not to love?
Author Ksenia Prints
one large eggplant
3-4 tomatoesdepends on the size of your tomatoes and eggplant
200gvegan cheesegrated (or regular cheese, if that's your thing)
5Tbsvegan mayonnaiseor regular mayo
3.5Tbswateror less, depends on how thick your mayo is. The brand I used, Veganaise, was quite thick
salt & pepperto taste
cilantrobasil, parsley, chopped finely, or dry za'atar spice mixture (za'atar is preferable)
Preheat oven to 450F.
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, place a layer of eggplants on the sheet. 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), and follow with some grated cheese. Drizzle each stack with your diluted vegan mayonnaise sauce, and sprinkle salt and pepper and your 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).
Creamy eggplant tomato stacks (vegan) https://immigrantstable.com/eggplant-tomato-stacks/ September 12, 2014