Roasted Eggplant Tomato Stacks

These Roasted Eggplant Tomato Stacks are a simple yet elegant dish that’s perfect for a light dinner or as a starter. With just five main ingredients, this vegan dish combines the flavors of tender roasted eggplant, juicy tomatoes, and a creamy cannellini bean mixture, all topped with fresh basil. You can even serve these stacks with creamy polenta for a complete meal that feels indulgent but is completely plant-based.

Why You’ll Love This Recipe

This Roasted Eggplant Tomato Stack is a wonderfully light yet filling dish that’s packed with flavor. The roasted vegetables provide a savory depth, while the creamy bean mixture gives a rich texture that complements the tender eggplant and tomatoes. Not only is it easy to make with minimal ingredients, but it’s also highly customizable. Whether you serve it as an appetizer or a main course with a side of creamy polenta, it’s sure to impress. Plus, it’s vegan and healthy, making it a perfect dish for anyone looking to enjoy plant-based meals without sacrificing flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium eggplants, cut into 12, ½-inch thick discs

• 3-4 large tomatoes, cut into 12, ½-inch thick discs (about the same width as the eggplants)

• 2 15-ounce cans white cannellini beans, drained and rinsed (about 3 ½ cups)

• ½ cup fresh basil leaves, plus more for garnish (optional)

• 1 garlic bulb

• Sea salt & freshly ground pepper

• Optional: Top with almond ricotta and chopped basil, drizzle with reduced balsamic vinegar, or serve with creamy polenta.

Directions

1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.

2. Cut about ¼ inch off the narrow end of the garlic bulb to expose the cloves, then peel off the papery skin. Set the garlic aside.

3. Slice the eggplant into 12, ½-inch discs. Season both sides with sea salt and freshly ground pepper. Spread the eggplant slices out evenly on one baking sheet. Place the garlic bulb (cut side down) on the same baking sheet. Roast the eggplant and garlic in the oven for 20 minutes.

4. While the eggplant roasts, prepare the tomatoes by slicing them in ½-inch thick rounds and seasoning them with salt and pepper. Place the tomato slices on the second baking sheet.

5. After 20 minutes, remove the eggplant and garlic from the oven. Flip the eggplant slices and return them to the oven. Put the tomatoes on a separate rack in the oven, and roast everything for another 15 minutes or until the eggplant is browned on both sides and tender. If the eggplant isn’t browned on both sides, flip it once more and cook until fully browned.

6. Remove the vegetables from the oven and let them cool slightly on the baking sheets.

7. Squeeze the roasted garlic cloves out of their skins and combine them with the cannellini beans and fresh basil in a food processor. Process until the mixture is smooth and creamy. Season with sea salt and black pepper to taste.

8. Spoon a generous amount of the creamy bean mixture onto each eggplant slice. Gently top each slice with a tomato slice, stacking the vegetables to form stacks. For smaller stacks, place narrower eggplant slices on top of wider ones.

9. Return the stacks to the oven and heat them at 400°F (200°C) for 5-10 minutes, or until they are hot.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Variations

• Add Toppings: Top the stacks with almond ricotta or extra fresh basil for added flavor and creaminess.

• Balsamic Drizzle: Drizzle reduced balsamic vinegar over the stacks to enhance the flavors with a touch of sweetness and acidity.

• Serve with Polenta: For a heartier meal, serve the roasted stacks alongside creamy polenta or your favorite grain for added texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the stacks in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. Alternatively, you can microwave them for 1-2 minutes.

FAQs

1. Can I use other beans instead of cannellini beans?

Yes, you can substitute cannellini beans with other white beans such as navy beans or Great Northern beans.

2. Can I make this recipe ahead of time?

Yes, you can roast the vegetables and prepare the bean mixture ahead of time. Assemble the stacks and reheat them in the oven just before serving.

3. Can I add cheese to this recipe?

If you’re not vegan, you can top the stacks with a little mozzarella or parmesan cheese before reheating them in the oven for a melty finish.

4. Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free, so you can enjoy it without worrying about gluten.

5. What other vegetables can I add?

Feel free to add roasted zucchini, bell peppers, or mushrooms to the stacks for extra flavor and texture.

6. Can I use frozen eggplant and tomatoes?

Fresh eggplant and tomatoes work best for this recipe, but you can use frozen if fresh produce isn’t available. Just be aware that frozen vegetables may release more moisture.

7. Can I serve these stacks cold?

Yes, the stacks can be served cold, making them a great option for a summer appetizer or a picnic.

8. Can I use different herbs in the bean mixture?

While basil adds a fresh, fragrant flavor, you can experiment with other herbs like oregano, thyme, or parsley for a different taste.

9. How can I make this recipe spicier?

Add red pepper flakes or a dash of hot sauce to the bean mixture to add some heat to the dish.

10. Can I serve this dish with something other than polenta?

Yes, you can serve these roasted eggplant tomato stacks with a variety of sides, including quinoa, rice, or a fresh green salad.

Conclusion

These Roasted Eggplant Tomato Stacks are a perfect balance of simplicity, elegance, and flavor. With minimal ingredients, they provide a delicious and satisfying plant-based meal that everyone will love. Whether served as an appetizer or paired with creamy polenta for a complete dinner, these stacks are a versatile and healthy option that works for any occasion. Try them for your next dinner party or weeknight meal – they’re sure to impress!