Best 9 Eggplant Slices Tomatoes And Mozzarella Recipes

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**Succulent Eggplant Slices, Juicy Tomatoes, and Creamy Mozzarella: A Mediterranean Symphony of Flavors**

Prepare to embark on a culinary journey to the sun-drenched shores of the Mediterranean with our tantalizing recipes featuring eggplant slices, ripe tomatoes, and velvety mozzarella cheese. These dishes are a celebration of fresh, seasonal ingredients, capturing the essence of summer's bounty. From a classic Italian stack of eggplant Parmesan to a vibrant Greek moussaka, each recipe offers a unique take on this flavorful trio. Whether you're seeking a hearty main course or a delightful appetizer, our collection has something to satisfy every palate. Discover the perfect balance of textures and flavors as you explore these culinary gems, transporting you to the heart of the Mediterranean with every bite.

Let's cook with our recipes!

ROASTED EGGPLANT AND TOMATO STACKS



Roasted Eggplant and Tomato Stacks image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
1/4 cup kosher salt, plus more for seasoning
Extra-virgin olive oil
2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper
16 slices large tomato, each 1/4-inch thick
1 1/2 teaspoons minced garlic
1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices

Steps:

  • In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
  • Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
  • Rinse the eggplant under cold water and dry thoroughly with paper towels.
  • Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
  • Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
  • Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
  • Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL



Grilled Eggplant with Mozzarella, Tomatoes, and Basil image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 large Italian eggplants
Good-quality olive oil
1/2 pound fresh whole-milk mozzarella
3 large ripe tomatoes, red or yellow or a combination of both
1 bunch fresh basil
Balsamic vinegar
Kosher salt and freshly ground pepper

Steps:

  • Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
  • Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
  • Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

FRIED EGGPLANT AND MOZZARELLA



Fried Eggplant and Mozzarella image

Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!

Provided by mickensv

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 eggplant (thinly sliced)
coarse salt
1 lb fresh mozzarella cheese (thinly sliced)
basil leaves
1/2 cup flour
1 large egg (lightly beaten)
1 cup breadcrumbs
oil (for frying)

Steps:

  • Directions:.
  • Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
  • Rinse the salt from the eggplant slices and pat them dry.
  • Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
  • Dredge the eggplant sandwiches in the flour.
  • Dip them into the egg and then in the bread crumbs to coat.
  • Fry in oil until golden brown, about 2-4 minutes each.
  • Cut into four and serve with a tasty tomato sauce.

Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1

EGGPLANT, TOMATO, AND MOZZARELLA SALAD



Eggplant, Tomato, and Mozzarella Salad image

This salad also tastes great with grilled chicken added.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes (any variety)
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
  • On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

Nutrition Facts : Calories 350 g, Fat 27 g, Fiber 4 g, Protein 19 g

VICO'S MARINATED EGGPLANT WITH TOMATOES AND MOZZARELLA



Vico's Marinated Eggplant With Tomatoes And Mozzarella image

Provided by Christopher Idone

Categories     lunch, project, side dish

Time 30m

Yield Four to five servings

Number Of Ingredients 13

4 baby eggplant, about 1 1/2 pounds
Salt to taste
2 cups white vinegar
3 cloves garlic, peeled and chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage leaves, chopped
1 cup extra-virgin olive oil, approximately
16 red, ripe plum tomatoes, about 2 pounds, cored
1/2 teaspoon fresh oregano leaves, chopped
Salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil, approximately
3/4 pound fresh mozzarella cut into 1-inch cubes (see note)
1/3 cup fresh Italian parsley sprigs

Steps:

  • Peel the eggplant and cut into quarter-inch slices lengthwise. Salt each slice and stack in a shallow pie pan, cover with a plate that will fit inside the pan and weigh it down with a small heavy skillet. Refrigerate for 12 hours, draining once after the slices have given up some of their liquid.
  • Bring the vinegar and one cup of water to a boil in a medium-sized saucepan. Drain the eggplant slices and blanch the slices in the vinegar and water for one minute, drain and pat dry.
  • Lightly coat a non-reactive loaf pan with a little of the oil. Layer the pan with the eggplant slices, garlic, herbs and oil until all the ingredients are stacked in the pan. Cover with oil, cover tightly and refrigerate for one week before using.
  • Cut the tomatoes in half lengthwise and chop. Place them in a bowl with the oregano, salt and pepper and toss with the olive oil, or enough to coat, and set aside.
  • Place four to five marinated eggplant slices on individual serving plates and set aside.
  • Bring one quart of water to the boil in a medium-sized saucepan. Turn off the heat, add the mozzarella cubes and let sit for 30 seconds. Remove the cubes with a slotted spoon and divide among the salad plates. Evenly divide the tomatoes and their juices over the mozzarella and top with the parsley sprigs. Serve immediately.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 50 grams, Carbohydrate 17 grams, Fat 70 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 1266 milligrams, Sugar 9 grams

EGGPLANT WITH TOMATOES



Eggplant With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
  • Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
  • Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
  • Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams

POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA



Polenta Stacks with Eggplant, Tomato and Mozzarella image

Yield Serves 6

Number Of Ingredients 15

Polenta
2 cups water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup freshly grated Romano cheese
1 tablespoon butter
1/4 cup chopped fresh basil
Stacks
2 large Japanese eggplants, each cut into six 1/2-inch-thick rounds
Olive oil
4 large plum tomatoes, each cut into 1/2-inch-thick rounds
Balsamic vinegar
Dried oregano
1 7 3/4-ounce package small fresh mozzarella balls in water, drained
12 fresh basil leaves

Steps:

  • For polenta:
  • Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
  • For stacks:
  • Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
  • Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
  • Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

EGGPLANT AND MOZZARELLA MELT



Eggplant and Mozzarella Melt image

This is a delicious open-faced sandwich to serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 50m

Number Of Ingredients 8

2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Steps:

  • Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
  • Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
  • Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g

Tips:

  • Use fresh, ripe eggplants for the best flavor and texture.
  • Slice the eggplants evenly so they cook evenly.
  • Salt the eggplant slices and let them rest for 30 minutes before cooking. This will help to remove excess moisture and prevent the slices from becoming soggy.
  • Use a large skillet or griddle to cook the eggplant slices. This will help to prevent them from overcrowding and sticking together.
  • Cook the eggplant slices over medium heat until they are golden brown and tender. Do not overcrowd the pan, or the eggplant will steam instead of fry.
  • Layer the eggplant slices, tomatoes, and mozzarella cheese in a baking dish. Drizzle with olive oil and season with salt and pepper.
  • Bake the eggplant slices until the cheese is melted and bubbly.
  • Serve the eggplant slices immediately, garnished with fresh basil.

Conclusion:

Eggplant slices with tomatoes and mozzarella is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of flavors and textures is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So next time you're looking for a new way to enjoy eggplant, give this recipe a try.

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