Ingredients
* 2 medium eggplants, sliced into ½-inch rounds
* 2 tablespoons olive oil
* 1 teaspoon salt
* ½ teaspoon black pepper
* 2 large tomatoes, sliced
* 8 ounces burrata cheese
* ¼ cup fresh basil leaves
* 1 tablespoon balsamic glaze
* 1 teaspoon dried oregano
* 1 clove garlic, minced
* Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet. Brush both sides with olive oil and season with salt, pepper, oregano, and minced garlic.
3. Roast for 20–25 minutes, flipping halfway through, until the eggplant is golden brown and tender. Remove from the oven and allow to cool slightly.
4. While the eggplant cools, slice the tomatoes and prepare the basil leaves. Drain any excess liquid from the burrata.
5. To assemble the stacks, place one roasted eggplant slice on a serving platter. Top with a tomato slice, a few basil leaves, and a small piece of burrata.
6. Add another eggplant slice and repeat the layers until you create a tall stack. Repeat with the remaining ingredients.
7. Drizzle each stack generously with balsamic glaze and garnish with fresh parsley.
8. Let the stacks rest for 5 minutes before serving so the flavors can meld together.
