Eggplant Stack Recipe

Prepare eggplant

Trim the stems from the eggplants and slice into 1/2-inch rounds (about 12–14 slices per eggplant). Lay slices on a large tray, sprinkle both sides with kosher salt, and let sit for 20–30 minutes to draw out bitterness and moisture. After resting, rinse briefly under cold water and pat dry very well with paper towels.

Cook eggplant

Preheat oven to 425°F (220°C). Arrange eggplant slices on a rimmed baking sheet lined with parchment. Brush both sides lightly with herbed oil (from the Herbed oil section) or olive oil. Roast 12–15 minutes, flipping once halfway, until golden and tender. If you prefer a crisper exterior, use the Breading method below before roasting and add 2–3 additional minutes per side.

Slice tomatoes and cheese

While eggplant roasts, slice tomatoes into 1/4-inch rounds and slice fresh mozzarella into similar-thickness rounds. Pat tomato slices lightly with paper towel to remove excess moisture.

Assemble stacks

On a serving platter, layer: 1 roasted eggplant slice, 1 tomato slice, 1 mozzarella slice, and 1 basil leaf. Repeat to create 2–3 tiers per stack, finishing with a basil leaf. Make 6–8 stacks total depending on slice count. Drizzle each stack with a little extra-virgin olive oil (about 1/2 tsp per stack) and a light grind of black pepper.

Finish

Just before serving, lightly drizzle each stack with balsamic glaze (about 1/2 tsp) and tuck an extra basil leaf on top for garnish. Serve warm or at room temperature.

If using breading: set up three shallow dishes — flour seasoned with a pinch of salt, beaten eggs, and panko mixed with Parmesan and garlic powder. After salting and drying eggplant (see Prepare eggplant), dredge each slice in flour, dip in egg, then press into panko to coat evenly. Place breaded slices on a wire rack and let rest 5 minutes so coating adheres.

Fry or bake: To fry, heat 1/4-inch vegetable oil in a skillet over medium-high heat and cook slices 2–3 minutes per side until golden; transfer to paper towels to drain. To bake, place breaded slices on a baking sheet, spray or brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once, until crisp and golden. Use these in place of roasted plain eggplant when assembling.

Whisk together extra-virgin olive oil, minced garlic, and chopped parsley. Use about 1 tsp per eggplant slice to brush before roasting, or reserve extra to drizzle on finished stacks.