Cheesy roasted eggplant tomato recipe

Step 1

Preheat oven to 450F. Cover sheets with parchment paper or reusable silicone mat.

Step 2

Slice eggplant and tomatoes into 1cm-thick circles (about 1/2 an inch). Grate cheese. Whisk mayonnaise with water, until you reach a pourable consistency. Line a large baking sheet with aluminum foil, and oil the aluminum slightly.

Step 3

To assemble stacks, arrange eggplants on the sheet in a single layer (use as many sheets as needed). Brush each eggplant with mayonnaise sauce.

Step 4

Cover each eggplant slice with a slice of tomato (even cut some tomato pieces in half to ensure that as much of the eggplant is covered as possible). Top with shredded cheese. Sprinkle each eggplant tomato stack with salt and pepper and herbs.

Step 5

Cover the sheet with tinfoil (At this point, this can be assembled ahead of time and left to rest in the fridge for up to a day). Bake sheet at 450F for 25 mins.

Step 6

Raise heat to 500F, remove aluminum foil cover and bake for another 10 mins. Turn off oven and let tray eggplant stacks rest in it, undisturbed, for another 5 mins. Serve immediately (though stacks are fine if refrigerated and reheated later, they must be bubbling hot when consumed).