How do you roast eggplant slices without getting soggy?

If you follow my recipe directions your eggplant won’t be soggy. The keys are not using much olive oil, roasting at a high temperature and salting the eggplant.

Do you peel eggplant before roasting?

It’s only necessary to peel if the eggplant is larger - say 8 inches or more in length.

How do you reheat eggplant stacks?

To reheat any leftover stacks, follow the same directions for baking in the recipe.

Do you have to soak eggplant before baking?

For some recipes it’s a good idea to soak eggplant before cooking, especially when frying (like in Robert’s Eggplant Parmesan ). It keeps the eggplant from soaking up too much oil. Pre-soaking isn't necessary for this recipe.

Roasted Eggplant & Zucchini Stacks - A Well-Seasoned Kitchen®

Ingredients

Scale

8 slices eggplant (around 1/2-inch thick)
12 slices (rounds) zucchini (around 1/2-inch thick)
2 sweet red peppers, cored, seeded, each cut into 2 pieces
1/4 cup extra virgin olive oil
kosher salt
fresh ground pepper
1/2 cup prepared pesto
2 cups shredded Fontina cheese
Grated Parmesan cheese, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425 degrees. Grease a large baking sheet. Grease 4 (8 to 10 ounce) ramekins.
Brush both sides of the eggplant, zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Season with salt (preferably kosher) and pepper to taste. Bake for around 10 to 15 minutes or until soft and lightly brown.
Reduce oven temperature to 375 degrees.
Place 1 slice of roasted eggplant in the bottom of 1 prepared ramekin. Spread top with 1 tablespoon pesto. Top with 1 roasted red pepper slice. Top with 3 rounds roasted zucchini, then 1/4 cup cheese. Place 1 slice of roasted eggplant on top of cheese. Spread 1 tablespoon pesto on eggplant, then sprinkle 1/4 cup cheese on top. Repeat process in remaining 3 prepared ramekins.
Bake for around 15 minutes or until stacks are hot and the cheese has melted.
Either serve in ramekins, or unmold: run a knife around the edge, place a salad plate over top of ramekin and invert. Remove ramekin, garnish with Parmesan cheese and serve.

Notes

Note: I’ve found this dish to be very flexible. You can use different types of cheese and add or subtract different roasted vegetables as you like.

Variation in one pan: layer ingredients in an 8 by 8-inch baking dish instead of individual ramekins.

Make ahead: Ramekins can be assembled but not baked up to 24 hours in advance, covered and refrigerated. Bring to room temperature before baking.

Author: Adapted from my recipe in "A Well-Seasoned Kitchen"
Category: Vegetarian, Gluten Free
Method: Roast
Cuisine: Mediterranean