If you love eggplant as much as we do you'll love this roasted eggplant and tomato panino as a mid week meal.
If you are interested in a fancier dinner time eggplant experience, these eggplant tomato stacks look great and they're a breeze to make.
We just sliced eggplants and tomatoes, brushed them with olive oil and roasted them in the oven at 450 degrees untl they started to brown. We then stacked our roasted veggies, sprinkling salt and black pepper and drizzling balsamic between each layer. We topped each stack with grated soy mozzarella and broiled the completed stacks to melt the cheese. We topped our finished stacks with basil chiffonade and served with a side of fresh spinach salad.