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Baked Eggplant Caprese Stacks in a ceramic baking dish topped with melted mozzarella, sliced tomatoes, marinara, and fresh green basil.

Easy Baked Eggplant Caprese Stacks

Tender roasted eggplant rounds layered with savory marinara, juicy tomato slices, and gooey fresh mozzarella cheese, baked to perfection and finished with fresh basil and garlic.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • * 2 large Italian eggplants cut crosswise into 3/4-inch thick rounds
  • * 3 tbsp extra virgin olive oil
  • * 1 tsp dried oregano
  • * Salt and freshly ground black pepper to taste
  • * 1.5 cups high-quality marinara or pomodoro sauce
  • * 2-3 large plum or vine tomatoes sliced into thin rounds
  • * 8 oz fresh mozzarella cheese sliced or torn into chunks
  • * 1/4 cup grated Parmesan cheese
  • * 2 cloves garlic minced
  • * 1/3 cup fresh basil leaves chopped

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Arrange eggplant rounds on the sheet. Brush both sides generously with extra virgin olive oil, and season with salt, pepper, and dried oregano.
  3. Roast eggplant for 20 minutes, flipping halfway, until tender and lightly browned.
  4. Reduce oven temperature to 400°F (200°C). Spread marinara sauce evenly across the bottom of a deep baking dish or stoneware pan.
  5. Place roasted eggplant rounds in a single layer over the sauce. Top each round with a spoonful of marinara, a tomato slice, and a chunk of fresh mozzarella.
  6. Scatter minced garlic and grated Parmesan cheese over the top of each stack.
  7. Bake at 400°F (200°C) for 12-15 minutes until the mozzarella cheese is melted and bubbling.
  8. Remove from oven and immediately sprinkle freshly chopped basil on top. Serve warm.

Notes

- For best results, use plum/Roma tomatoes as their diameter closely matches Italian eggplant rounds.
- Blot fresh mozzarella with paper towels before assembling to eliminate excess water.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.