Tomato and eggplant stack

Recipe: Tomato and eggplant stack

3 minutes to read
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Recipe by, a not-for-profit organization


Difficulty: Easy

Ready In: 10 Minutes

Serves: 4


  • 2 large tomatoes
  • 1 eggplant
  • 1-2 Tbsp olive oil
  • ¼ cup grated Parmesan cheese
  • 4 slices ciabatta, grilled
  • 1-2 cups rocket leaves
  • olive oil to drizzle


  • Slice each tomato into four horizontally.
  • Slice eggplant into 8 slices.
  • Heat a little oil in a heavy-based pan, add eggplant slices and cook until just soft.
  • Stack tomato and eggplant slices into four stacks.
  • Sprinkle with Parmesan cheese.
  • Place under a hot grill until cheese sizzles.
  • Place each stack on a piece of ciabatta.
  • Serve with rocket drizzled with olive oil.

Nutrition Information Panel

Per Serving [4 Serves]
Total fat13.8g
– saturated fat2.8g
– sugars3.2g

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