Roasted Green Tomatoes and Eggplant Stacks

Roasted Green Tomatoes and Eggplant Stacks
Staff Writer
Jessica Chou

I'm normally not a fan of eggplant, but when paired with thick green tomatoes, some creamy feta, and plenty of basil, even I admit it's delicious. The flavors all mellow out and blend in the oven, making this dish a perfect appetizer (bonus points for grilled toasties on the side).

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2
Servings
227
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 large basil leaves
  • 1 medium-sized eggplant, cut into 1/4-inch-thick slices
  • 2 medium-sized green tomatoes, cut into 1/4-inch-thick slices
  • 3 Tablespoons olive oil, plus more for the baking sheet
  • 1 Teaspoon salt
  • 2 cloves garlic, minced
  • Black pepper, to taste
  • 1/4 Cup crumbled feta
  • 1 sprig basil, for garnish

Directions

Preheat the oven to 400 degrees.

Chop 4 of the basil leaves. Combine the eggplant, tomatoes, chopped basil, olive oil, salt, and garlic. Season with pepper, to taste. Toss to coat. Line a baking sheet with parchment paper and grease lightly. Spread the mixture on the baking sheet without overlapping. Roast until the eggplant is cooked through, about 15-20 minutes.

Remove from the oven and sprinkle some of the crumbled feta on top of eggplant and tomato slices. Broil until cheese is warm and slightly browned, about 5-7 minutes. Stack the tomatoes, eggplant, and whole basil leaves. Top with the remaining feta and garnish with a basil sprig. Serve warm.

Nutritional Facts

Total Fat
23g
33%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
22mg
7%
Carbohydrate, by difference
1g
1%
Protein
4g
9%
Vitamin A, RAE
35µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
129mg
13%
Choline, total
4mg
1%
Folate, total
10µg
3%
Magnesium, Mg
6mg
2%
Phosphorus, P
87mg
12%
Selenium, Se
4µg
7%
Sodium, Na
435mg
29%
Water
20g
1%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.