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Savor the layers of roasted aubergine, juicy tomatoes, and creamy vegan mozzarella in this elegant Aubergine & Tomato Bake. Baked until bubbly and golden, this dish is finished with a fragrant drizzle of basil-infused olive oil, making it a delightful choice for a main entrée or side dish. Perfect for any occasion, this flavorful recipe brings together the best of plant-based Italian-inspired cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 large aubergines cut into 1/2-inch thick slices
  • 4 large tomatoes cut into 1/2-inch thick slices
  • 1 cup vegan mozzarella shredded
  • 1/4 cup olive oil
  • 1/4 cup fresh basil leaves finely chopped
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 1 tsp dried oregano
  • Fresh basil leaves for garnish

Instructions
 

  • Prepare the Aubergine: Preheat the oven to 400°F (200°C).
  • Arrange the aubergine slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and black pepper.
  • Roast the aubergine slices in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly browned.
  • Prepare the Tomatoes: Arrange the tomato slices on a separate baking sheet lined with parchment paper. Brush with olive oil and season with salt, black pepper, and dried oregano.
  • Roast the tomato slices in the same oven for 15 minutes, until they start to soften.
  • Assemble the Stacks: Reduce the oven temperature to 375°F (190°C).
  • In a baking dish, layer the roasted aubergine slices, tomato slices, and vegan mozzarella. Repeat the layers, ending with a sprinkle of vegan mozzarella on top.
  • Bake the assembled stacks in the oven for 15-20 minutes, until the vegan mozzarella is melted and bubbly.
  • Prepare the Basil-Infused Olive Oil: While the stacks are baking, heat 1/4 cup olive oil in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  • Remove from heat and stir in the finely chopped basil leaves. Let it infuse for a few minutes.
  • Serve: Once the aubergine and tomato stacks are done, remove them from the oven and let them cool slightly.

Notes

Enjoy your Aubergine and Tomato Stack, a beautifully layered and flavorful dish that's perfect for any meal!
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