Discover the only vegan eggplant stacks you’ll want to make! Crispy eggplant layered with vegan cheese and a juicy slice of tomato makes these stacks perfect for any party.
These vegan eggplant and tomato stacks are healthier than the usual pizza or chips but just as satisfying. Trust me, you’ll want to make extra because everyone will ask for seconds! Let the simple, fresh ingredients shine with an appetizer that is a hit for kids and adults alike.
When I was a kid, my mom always made eggplant stacks. Sundays were all about food and family, and these stacks were always on the table. I remember how much I loved helping her layer the eggplant, tomatoes, and cheese, feeling like I was part of something special.
Back then, I didn't think much about how healthy it was; I just knew it was delicious. It wasn’t until I started hosting my own kids' parties that I realized what a genius dish it was. Easy to make, light, and always a crowd-pleaser.
Now, with kids of my own, I’ve embraced this recipe for birthdays and family get-togethers. It’s just as easy to throw together, but it fits into today’s plant-based trends while still being a favorite, even among picky eaters. It's also a great way to sneak in some veggies! I love that it's naturally gluten-free and dairy-free, so no one has to miss out, and everyone can enjoy it without worry.
Ingredients for My Vegan Eggplant Parmesan Stacks
- Eggplant: Choose firm, glossy eggplants to ensure the best texture after roasting.
- Tomatoes: Fresh, ripe tomatoes provide a natural sweetness and balance the eggplant beautifully.
- Vegam mayonnaise: This is what makes the eggplant slices creamy and perfectly cooked.
- Vegan mozzarella: Opt for a plant-based mozzarella that melts well for a satisfying finish. Or use your favorite vegan cheese or regular cheese if you prefer.
- Olive oil: Used for roasting and adding a touch of richness to the stacks.
- Garlic: A few cloves of garlic give these stacks a burst of savory goodness.
- Basil leaves: Fresh basil adds a pop of flavor and color to each layer.
- Salt & pepper: Season lightly to bring out the natural flavors of the vegetables.
See recipe card for exact quantities.
Equipment
- Baking Sheets
- Aluminum foil
- Chef's Knife
- Cutting Board
Directions to Make Vegan Baked Eggplant Stacks
Prepare the Eggplant and Tomato Slices
Preheat the oven to 400°F.
Begin by slicing the eggplant into thick rounds. You want each slice to be hearty enough to form the base of your stack. Sprinkle a bit of salt over the slices and let them sit for about 15 minutes to draw out excess moisture. After that, pat them dry with a paper towel and brush each slice with olive oil.
Also, cut the tomatoes into thick slices to place on top of your eggplant after it is cooked.
Roast the Eggplant
Place the eggplant slices on a baking sheet and roast them at 400°F until they’re soft and the eggplant is golden brown.
This step is key to getting that wonderful, almost meaty texture that makes these stacks so satisfying. Be sure to flip the slices halfway through to ensure even cooking.
Layer with Tomatoes and Vegan Mozzarella
Once your eggplant is out of the oven, it’s time to start assembling the stacks. Top each slice of eggplant with a slice of fresh tomato and sprinkle vegan mozzarella on top. You can go light or generous with the cheese, depending on your preference, but I find a moderate amount works best to complement the vegetables. And salt and pepper to taste.
Broil for a Melty Finish
Place the assembled stacks under the broiler for a few minutes, just long enough for the vegan mozzarella to melt and turn bubbly. Keep an eye on them so they don’t burn — you want them to be golden and just starting to brown at the edges.
Garnish with Fresh Basil
Once out of the oven, top each stack with a fresh basil leaf. The combination of basil, roasted eggplant, and tomatoes is a true Italian classic, and the basil adds a fresh note that ties everything together.
Top Tips
- Choose the right eggplant: A fresh, firm eggplant will give you the best results. Avoid any with soft spots or wrinkles.
- Salting is key: Don’t skip the step of salting the eggplant to draw out excess moisture — this will help prevent them from turning mushy.
- Serve warm: These vegan eggplant stacks are best served warm, but they’re just as tasty at room temperature for more casual gatherings.
Storage for Eggplant Recipes
If you have any leftovers, store the eggplant stacks in an airtight container or wrap them well with plastic wrap and pop them in the fridge, where they'll stay fresh for up to 3-4 days. When you’re ready to serve them again, take the stacks out of the fridge and let them sit at room temperature for about 30 minutes.
To reheat, preheat your oven to 350°F, place the stacks on a baking dish, cover with foil to lock in moisture, and heat for 10-15 minutes. You can also warm them up in the microwave on medium for 1-2 minutes if you’re short on time.
Mocktails to Serve with Your Stacks
For this savory dish, a light and refreshing mocktail is the perfect match. Think of citrus-based drinks like this Quick and Easy Arnold Palmer Mocktail or a virgin Lychee Mojito. The bright, zesty flavors of lemon and lychee cut through the richness of the eggplant stacks, creating a balanced and refreshing pairing that’s kid-friendly and appealing for adults.
If you want to make a big batch of juice for a party, I recommend this watermelon agua fresca. It's delicious and perfect for hydrating a crowd on a hot day.
Cheesy Easy Vegan Eggplant Tomato Stacks
Equipment
- Baking Sheets
- Aluminum foil
- Chef's Knife
Ingredients
- 1 eggplant large, or 2 medium
- 4 plum tomatoes or more, depending on the size of your tomatoes and eggplant
- 200 g vegan mozzarella cheese shredded, or regular cheese
- 5 tablespoons vegan mayonnaise or regular mayo
- 3 tablespoons water or less, depends on the thickness of your mayo
- salt and pepper to taste
- 2 tablespoons zaatar or dried oregano, fresh cilantro, basil, parsley, chopped finely
Instructions
- Preheat oven to 450F. Line a large baking sheet with aluminum foil, and oil the aluminum slightly.
- Slice eggplant and tomatoes into 1cm-thick circles (about ½ an inch). Grate cheese. Whisk mayonnaise with water, until you reach a pourable consistency.
- To assemble stacks, arrange eggplants on the sheet in a single layer (use as many sheets as needed). Brush each eggplant with mayonnaise sauce.
- Cover each eggplant slice with a slice of tomato (even cut some tomato pieces in half to ensure that as much of the eggplant is covered as possible). Top with shredded cheese. Sprinkle each eggplant tomato stack with salt and pepper and herbs.
- Cover the assembled stacks with tinfoil (At this point, this can be assembled ahead of time and left to rest in the fridge for up to a day). Bake sheet at 450F for 20 mins.
- Raise heat to 500F, remove aluminum foil cover and bake for another 5 mins. Turn off oven and let tray eggplant stacks rest in it, undisturbed, for another 5 mins. Serve immediately (though stacks are fine if refrigerated and reheated later, they should be bubbling hot when consumed).
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