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Cheesy aubergine stacks

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 1/2 medium aubergine sliced
  • 2 large tomatoes sliced
  • 4 tbsp fresh ricotta cheese
  • 50 g vegetarian parmesan-style cheese finely grated
  • 6 leaves fresh basil
  • Black pepper

Instructions

  • First, cook your aubergine slices. I cooked mine in a dry frying pan over a fairly low heat - just a few minutes each side until soft and lightly browned. If you prefer, you could cook your aubergine under the grill (broiler).
  • Once you've cooked your aubergine, it's time to create your stacks. Using a couple of oven-proof food rings if you have them, layer up the aubergine and tomato slices with dollops of ricotta, pinches of parmesan cheese and fresh basil leaves - I ended up with about four layers of each ingredient in each stack. I finished with the last of the ricotta and one final basil leaf, and topped each stack with a little more parmesan cheese and some black pepper.
  • Place in the oven at 200°C (Gas Mark 6 / 400°F) for around 30 minutes, or until the cheese topping is golden brown. Transfer the stacks, still inside the rings, to serving plates, and then gently lift off the rings. Garnish with more fresh basil if desired.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.