Tomato and eggplant stack

This is a great way to use delicious beefsteak tomatoes and eggplant.

Tomato and eggplant stack


Serves 4

2 large tomatoes
1 eggplant
1-2 Tbsp canola oil
¼ cup grated Parmesan cheese
4 slices ciabatta, grilled
1-2 cups rocket leaves
olive oil to drizzle


Slice each tomato into four horizontally.
Slice eggplant into 8 slices.
Heat a little oil in a heavy-based pan, add eggplant slices and cook until just soft.
Stack tomato and eggplant slices into four stacks.
Sprinkle with Parmesan cheese.
Place under a hot grill until cheese sizzles.
Place each stack on a piece of ciabatta.
Serve with rocket drizzled with olive oil.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 937kj
Protein 7.6g
Total fat 13.8g
- saturated fat 2.8g
Carbohydrates 16.6g
- sugars 3.2g
Fibre 3.0g
Sodium 239mg

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