Description
A rustic Italian-inspired dish featuring layered grilled eggplant, melted mozzarella, juicy tomatoes, and fresh basil, baked to perfection.
Ingredients
- 2 large eggplants, sliced into 1 cm rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 250 g fresh mozzarella, sliced
- 200 g cherry tomatoes, halved
- 1/4 cup grated Parmigiano Reggiano
- 1/4 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
Instructions
- Salt eggplant slices and let sit for 20 minutes, then pat dry.
- Brush slices with olive oil and season with black pepper.
- Grill eggplant slices for 3–4 minutes per side until tender.
- Preheat oven to 180°C.
- Mix cherry tomatoes with garlic and oregano.
- Layer eggplant, mozzarella, tomatoes, and basil to form stacks.
- Top with mozzarella and sprinkle with Parmigiano Reggiano.
- Bake for 15–20 minutes until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Salting eggplant reduces bitterness.
- Use fresh mozzarella for best texture.
- Let towers rest before serving to hold shape.
- Can be served warm or at room temperature.
- Avoid overcrowding while grilling.
- Prep Time: 20 minutes
- Cook Time: 25-35 minutes
- Category: Appetizer
- Method: Grilling/Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 35 mg
