[wpv-post-body view_template="structure-data"]

Recipe Category: Main Courses » Entrees

Eggplant, Prosciutto and Mozzarella Stacks

These delectable little layered stacks of eggplant, prosciutto, buffalo mozzarella and a tomato fennel sauce make the perfect entree or light lunch. Assemble ahead and bake just before serving for easy entertaining.

Serves: 4 as a main, 8 as an entree
Preparation Time: 30 minutes
Cooking time: 15 minutes
  • 1.2kg medium eggplant
  • olive oil, as needed
  • sea salt and freshly ground black pepper, to taste
  • 2 red onions, halved and sliced
  • 3 cloves garlic, crushed
  • 2 teaspoons fennel seeds
  • 800g ripe roma tomatoes, diced
  • 1/2 teaspoon chilli flakes
  • 1/3 cup chopped continental parsley
  • 250g buffalo mozzarella, sliced
  • 8 slices prosciutto, cut into 3*

Trim ends and cut eggplant into 24 even slices. Arrange on an oven tray, drizzle with oil and season with salt on both sides. Grill for 5-7 minutes on each side until golden brown. Meanwhile, heat 2 tablespoons oil in a large frypan and sauté onion, garlic and fennel seeds until softened. Add tomatoes and chilli and cook, stirring occasionally, for 5-10 minutes until soft and thick. Season to taste, allow to cool slightly and stir in parsley. Line a baking dish with baking paper and arrange 8 of the biggest eggplant slices on the base. Layer each with a slice of cheese, prosciutto and a tablespoon of tomato sauce. Repeat layers and finish with a third eggplant slice on each stack. Just prior to serving, bake at 200°C for 15 minutes until cheese has melted. Serve on individual plates sprinkled with pepper and garnished with extra parsley.


*Omit prosciutto for a vegetarian option.

Fresh roma tomatoes can be substituted with 2 x 400g cans peeled tomatoes, drained and diced

Secure stacks with a skewer to help keep them intact will baking, and remove when plating.

Recipe Type: Entertaining, Vegetables, Vegetarian

Author: Naomi Crisante
Date Created: 06/03/2019