Stacked Eggplant Rounds

Ingredients

• As neededCanola oil cooking spray
• 2, sliced into 1.3 cm roundsEggplants, unpeeled
• To tasteKosher salt
• 60 ml (¼ cup)Olive oil
• 1.25 ml (¼ teaspoon)Freshly ground pepper
• 227 g (1 8-ounce container), crumbledFeta cheese
• 6, seeded and chopped; or 454 g (1 16-ounce can), drainedOn-the-vine tomatoes or chopped tinned tomatoes
• 1, seeds and ribs removed, finely choppedGreen pepper
• 8 large leavesBasil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Lightly coat a jelly-roll pan with cooking spray.

2. 2

   Salt the eggplant

   Arrange the eggplant slices on paper towels and sprinkle them lightly with salt. Leave for about 5 minutes, then pat dry with fresh paper towels.

3. 3

   Roast the rounds

   Arrange the eggplant in a single layer on the prepared pan. Brush with olive oil and season with pepper. Roast for 15 minutes, turn the slices over and brush them with more oil, then roast for a further 10 minutes.

4. 4

   Mix the topping

   While the eggplant roasts, combine the feta, tomatoes and green pepper in a medium bowl. Set aside.

5. 5

   Slice the basil

   Stack the basil leaves, roll them up like a cigar, and slice into thin strips.

6. 6

   Build the stacks

   Place an eggplant slice on a serving platter and spoon 1–2 tablespoons of the feta mixture on top. Repeat to make layers, finishing with a few strips of basil. Continue with the remaining ingredients.

7. 7

   Serve the dish

   Serve with braised carrots.

What are stacked eggplant rounds?

Eggplant is a familiar ingredient across Greek and wider Mediterranean cooking, where it is often roasted, grilled or baked with vegetables and cheese. This version turns simple roasted rounds into individual stacks topped with feta, tomato and green pepper.

Roasting gives the eggplant a soft centre and browned edges, while the uncooked topping brings freshness and a salty contrast. The layers are easy to assemble and make the dish suitable as a side or a light starter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 14g protein, 26g carbs, 24g fat.

The eggplant and tomatoes provide most of the carbohydrates, while olive oil and feta contribute much of the fat; feta also supplies the main protein. Pair a serving with braised carrots or another vegetable side, and add a modest portion of bread if you want a more substantial plate.

Choosing and preparing the eggplant

Even slices: Cut the eggplant into rounds of similar thickness so they cook at roughly the same rate. Leaving the skin on helps each slice hold its shape when stacked.

Salting: A brief rest on paper towels draws moisture to the surface. Pat the slices dry before roasting so they brown more readily.

Roasting for tender rounds

Oil: Brush the slices rather than pouring oil over them, aiming for a light coating on both sides. The recipe calls for oil before roasting and again after turning.

Doneness: The rounds should be tender when pierced and lightly browned around the edges after the full 25 minutes. If they need more time, continue roasting until tender.

Keeping the topping fresh

Tomatoes: Fresh, seeded tomatoes make a juicy topping; drain the tinned alternative well to avoid excess liquid. Chop them finely enough to sit neatly on the rounds.

Feta and pepper: Crumbled feta adds a salty, creamy element, while finely chopped green pepper contributes crunch. Taste the mixture before adding extra salt, as feta is already salty.

Stacking without slipping

Layering: Use 1–2 tablespoons of the feta mixture per layer, as directed, and keep the stacks low enough to stay stable. A platter with a little room between portions makes serving easier.

Basil: Slice the leaves into fine ribbons and add them at the end. This keeps their colour and aroma distinct against the warm eggplant.

Serving ideas

The recipe suggests braised carrots alongside the stacks. They also fit naturally into a Mediterranean-style spread with bread or other vegetable sides.

Serve the eggplant warm or at room temperature, once the stacks are assembled. If preparing ahead, keep the topping and roasted rounds separate until close to serving.

Recipe notes & tips

• Slice the eggplant evenly so the rounds roast at a similar pace.
• Drain tinned tomatoes thoroughly before mixing them with the feta.
• Brush the oil over the rounds in a thin, even layer.
• Use a wide spatula when turning the softened eggplant slices.
• Add the basil just before serving for its freshest flavour.

Variations

• Herb finish: Add chopped parsley alongside the basil for a different fresh note.
• Ripe tomatoes: Use the fresh tomato option when you want a brighter, less concentrated topping.
• Tinned tomatoes: Drain them well and use them when fresh tomatoes are not convenient.
• Pepper colour: Use a red pepper in place of the green one for a sweeter, colourful topping.
• Smaller stacks: Use one eggplant round per portion and spoon the feta mixture over it as a simpler side.

Common mistakes to avoid

• Wet eggplant: Pat the rounds dry after salting so surface moisture does not interfere with roasting.
• Uneven slices: Cut rounds to a consistent thickness to avoid some becoming tender well before others.
• Crowded pan: Keep the slices in a single layer so they roast rather than steam.
• Excess topping liquid: Drain the tomatoes well, especially if using tinned tomatoes.
• Too much salt: Taste the feta mixture before seasoning, since feta can be quite salty.

How to store

Store leftover roasted rounds and feta topping separately in airtight containers in the fridge for up to 3 days. Reheat the eggplant in the oven until warmed through, then add the cold topping and fresh basil before serving.

Frequently asked questions