Aubergine stack

Three piles of aubergine slice stacks with basil leaves on top on a plate with cherry tomato halves.
Enjoy the flavour of the aubergines at max! These delightful vegetable stacks are great served as main or to accompany any fish/meat dishes.

Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Course Lunch, Side Dish
Servings 3 people


  • 2 aubergines
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 2 tbsp sundried tomato pesto
  • 50 g mozzarella grated
  • 50 g parmesan grated
  • salt
  • Fresh basil to garnish


  • Slice the Aubergine into thin rounds. Sprinkle salt on the aubergine. Set aside for a few minutes. Rinse and pat dry with Handee paper towel.
  • Place the sliced aubergine on a baking tray, drizzle with olive oil and sprinkle dried oregano. Bake at 190°C for 13 minutes till golden brown. Use paper towel to absorb any excess oil and set aside.
  • Grease a large 6 hole muffin tray with olive oil using a piece of Handee paper towel.
  • First place a slice of aubergine into each hole, then add sundried tomato pesto and mozzarella cheese. On the next layer add aubergine, pesto and parmesan cheese. Repeat till muffin hole is filled finishing with the parmesan cheese on top.
  • Bake in the oven for a further 10 minutes. Garnish with fresh basil and serve immediately.
Keyword vegetarian
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