Yummy layers of fresh herbs, eggplant, tomato, zucchini, and mozzarella, topped with parmesan cheese. A little labor intensive in the prep, but a cinch to pull together. Use those summer veggies and make this! Step by step photos after the jump.
Cook the shallots with a few cloves of garlic and throw in some fresh herbs. You’ll spread this mixture in between all of the veggie layers. mmmm.
Then, once your other veg are thinly sliced, start layering.
Eggplant, Zucchini, & Tomato Stacks
Recipe by Just the Tip / Inspired by Williams-Sonoma
Here’s what I used:
- 12 shallots, diced (this was a pain in the ass. Use 4 yellow onions, diced, instead)
- 4 garlic cloves, minced
- 10 fresh basil leaves, cut into thin strips
- 1 tbsp chopped fresh oregano
- 1/4 cup chopped fresh flat-leaf parsley
- 1 eggplant, 3 inches in diameter, sliced 1/8 inch thick
- 4 tomatoes, sliced 1/4 inch thick
- 3 zucchini, halved crosswise and sliced lengthwise 1/8 inch thick
- 1/2 cup grated Parmigiano-Reggiano cheese
- olive oil
- salt, pepper
Here’s what I did:
- Preheat oven to 425.
- In a large sauté pan over medium-high heat, warm 6 tbsp of the olive oil. Add the shallots/onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.
- Spray a large 9×15 baking dish with olive oil (you could use two smaller dishes, too).
- Place 8 eggplant slices in a single layer in the pan and season with salt. Spread each with 1 tsp onions.
- Add 1 tomato slice and season with salt. Spread each with 1 tsp onions.
- Add 1 mozzarella slice and 2 zucchini slices and season with salt. Spread each with 1 tsp onions. Repeat the layering as space and veggies allow, ending with the zucchini.
- Drizzle each vegetable stack with 1 tsp olive oil.
- Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with 1 tbsp cheese and bake for 10 minutes more. Let the vegetables rest for 5 minutes before serving.