Margherita Eggplant Stacks

Margherita Eggplant Stacks

I just love basil, tomato and cheese on anything: bread, mushrooms, eggs, zucchini and even eggplants. These little snacks are so delicious and so easy and so quick to make that I’ve made them at least a half a dozen times in the last few months. For a family that doesn’t care much for eggplants, they sure eat these up.

I slice them about a ¼ inch thick, brush them with olive oil and sprinkle them with salt and garlic and put them in the oven.  After they begin to tender, I add tomatoes and roast them in the oven for a bit more. When they look tender enough, I remove them and add a little pinch of mozzarella cheese and fresh cut basil on each one. I put them back into the oven for a final time until the mozzarella melts. When I remove them, I stack one on top of the other to make them thicker and easier to lift with your hand. I sprinkle them with feta and serve them warm. Wow!  These ingredients make such a good team.

Here are the starters:

margherita eggplant ingredients

Here are the backups:

margherita eggplants cheese

The garlic is also a key player:

margherita eggplant garlic

This is halftime.

margherita eggplant tomatoes and garlic

The fourth quarter.

margherita eggplants cooking

Game over.

margherita eggplant single

Margherita Eggplant Stacks
Recipe type: side or appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 2 small eggplants, sliced into ¼ pieces
  • ¾ cups of grape or cherry tomatoes, sliced
  • 3 large cloves of garlic, minced
  • 4 large basil leaves, sliced into short strips
  • ¼ cup of mozzarella cheese
  • ¼ cup of feta
  • ½ cup of olive oil
  • 1 teaspoon salt
  1. Wash and slice the eggplants.
  2. Rub or brush olive oil on both sides.
  3. Arrange the slices flat on a cookie sheet.
  4. Sprinkle with garlic and salt.
  5. Bake at 350 degrees for about 15 minutes.
  6. Remove and add tomatoes. Cook for another 10 minutes.
  7. Remove and add basil and mozzarella cheese. Sprinkle evenly over the tops of all the eggplant slices.
  8. Cook until mozzarella is melted.
  9. Remove and stack the slices in groups of two.
  10. Sprinkle with feta evenly across the stacks.
  11. Serve warm as an appetizer or side dish.


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