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eggplant tower

Eggplant Tower

Stacks of baked eggplant slices smothered in tomato sauce and cheese.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Small Plate
Cuisine Italian, Mediterranean
Servings 2


  • 1 eggplant
  • 1/4 cup olive oil extra virgin
  • 1 cup tomato sauce
  • 1 cup Fontina cheese grated
  • 2 tbsp seasoned bread crumbs
  • 1 tbsp Romano cheese grated fine


  • Preheat oven to 385 degrees F.
  • Prepare baking sheet with parchment and lightly spray with non-stick cooking spray.
  • Slice eggplant into slices, about 1/4 inch or 1 centimeter thick.
  • Arrange slices on baking sheet. Pour over olive oil and toss them around to coat them.
  • Bake in oven for 15 minutes. Turn them over, and bake for another 10 minutes. Remove and allow to cool.
  • Put a new piece of parchment on baking sheet. Apply a think coat of non-stick cooking spray.
  • Put a spoonful of tomato sauce for each tower. This recipe makes two.
  • Choose your largest eggplant slice and put it on top of tomato sauce.
  • Add tomato sauce on top, then sprinkle with Fontina cheese, then sprinkle with breadcrumbs. Repeat until you use up all of the eggplant slices.
  • To the top layer, sprinkle with Romano cheese.
  • Raise oven temperature to 400 degrees F.
  • Bake eggplant towers for 5 minutes, or until cheese is melted.


Keyword eggplant