Cheesy Easy Vegan Eggplant Tomato Stacks

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Course: Appetizer

Cuisine: Israeli, Italian

Keyword: Vegan Eggplant Stacks

Prep Time:5

Servings:

Calories: 314kcal

Discover the only vegan eggplant stacks you'll want to make! Layer eggplant with vegan cheese and tomato for a delicious stack recipe.

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

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).

Baking Sheets

Aluminum foil

Chef's Knife