Roasted Veggie Stacks
Zucchini, eggplant, tomato, basil, and mozzarella stacks, roasted in the oven. Feel free to adjust the layers to what you have on hand!
Ingredients
- 1 medium eggplant
- 1 medium zucchini
- 4-5 roma tomatoes use whatever tomatoes you have on hand
- big handful of basil leaves or pesto
- 1 8oz ball of mozzarella cheese can substitute shredded if needed
- ½ cup parmesan or romano cheese
- ¼-½ cup bread crumbs (I use gluten free) This is optional. Amounts vary depending on if you want to coat all of your veggies or just half
- 1-2 eggs
- olive oil
- garlic powder
- crushed red pepper (optional)
- prepared marinara or diced tomatoes (optional)
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Slice eggplant and zucchini into quarter to half inch rounds
- Dip eggplant in beaten egg and then in a mixture of bread crumbs, parmesan/romano cheese, garlic powder, salt and pepper. You can add crushed red pepper if desired as well. This step is optional. The stacks are delicious with our without breading. I usually bread the eggplant, but leave it off the zucchini. It's up to you!
- Place eggplant on oiled/sprayed sheet pan. Drizzle with olive oil.
- Slice zucchini and place on oiled/sprayed sheet pan. Top with salt, pepper, garlic powder, crushed red pepper flakes (if desired). Drizzle with olive oil
- Roast vegetables 10-12 minutes, flip, roast for another 10 minutes until mostly cooked. Cook for less or more time depending on size of vegetables.
- While veggies are roasting, slice tomato and mozzarella into rounds. You can also use sliced cherry or grape tomatoes if you have them.
- Once the zucchini and eggplant are cooked, start building your stacks. I place the largest rounds on the bottom, then build it up! Layers can include whole or sliced basil leaves, pesto, sliced or shredded mozzarella, additional shakes of parmesan or Romano cheese, salt, pepper, garlic powder, crushed red pepper etc.
- Add a bit of marinara if desired between stacks or on top. This is optional.Drizzle everything with olive oil
- Roast the stacks for another 10-20 minutes until mozzarella cheese has melted a bit.