Baked Eggplant and Tomato Stacks

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Baked Eggplant and Tomato Stacks

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4

Ingredients:

 1 large eggplant, sliced into thick rounds

 2 large tomatoes, sliced

 1 cup marinara sauce

 1 cup shredded mozzarella cheese

 1/4 cup grated Parmesan cheese

 Olive oil, salt, black pepper, and dried oregano

 Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and grease a baking dish.

2. Brush eggplant slices with olive oil, season with salt and pepper, and bake for 10 minutes until slightly tender.

3. Spread marinara sauce on the bottom of the dish.

4. Layer each eggplant round with a spoonful of marinara, mozzarella, tomato slice, oregano, and Parmesan.

5. Bake for 15 minutes until the cheese is melted and bubbling.

6. Garnish with fresh basil before serving.