Elevate your dinner with this Balsamic Glazed Eggplant Stack. Each bite is a burst of flavors that will leave you craving more.
Balsamic Glazed Eggplant Stack
- 2 large eggplants, sliced into rounds
- 1 cup balsamic vinegar
- 1/2 cup olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 1 cup mozzarella cheese, shredded
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Brush both sides of eggplant slices with the balsamic mixture and place them on a baking sheet.
- Bake for 15-20 minutes or until the eggplant is tender and golden.
- Remove from the oven and let it cool slightly.
- Assemble the stacks by layering eggplant rounds with cherry tomatoes, basil leaves, and mozzarella.
- Drizzle with any remaining balsamic glaze.
- Place the stacks back in the oven for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve warm and enjoy your Balsamic Glazed Eggplant Stack!
Total Time: 40 minutes
Nutritional Information: Calories per serving – 280 | Protein – 8g | Carbohydrates – 15g | Fat – 20g