File this under simple things that look like you tried: a flourless, layered vegetable cake built from eggplant, tomatoes, cheese, garlic, and herbs. It bakes under foil until everything relaxes into a juicy stack with a stretchy cheese middle and big, ripe-vegetable flavor. It reads restaurant, but the ingredients are the kind you already have knocking around in the fridge. Perfect for a buffet or any situation where you want slices that hold their shape and taste like summer.
What you need
- Eggplants - 2 to 3 medium
- Tomatoes - 3 to 4 medium
- Firm melting cheese (Gouda, Cheddar, or similar) - 200 to 250 g
- Garlic - 2 to 3 cloves
- Fresh herbs (parsley, basil, cilantro) - 1 bunch
- Vegetable oil - 3 to 4 tbsp
- Salt and black pepper - to taste
The game plan
Prep the produce: Slice the eggplants into rounds about 0.5 cm thick (roughly 1/4 inch). Sprinkle them with salt and let them sit 20 to 30 minutes so any bitterness has a chance to exit the chat. Slice the tomatoes into matching rounds. Press the garlic. Coarsely grate the cheese. Finely chop the herbs.
Sear the eggplant: Pat the salted slices dry with paper towels. Heat the oil in a skillet and pan-fry the eggplant on both sides until golden and tender. Move the slices to fresh paper towels to wick away extra oil. Meanwhile, preheat the oven to 180°C.
Build the stack: Line a snug baking dish with foil, leaving generous overhang on all sides so you can wrap the whole thing later. Lay down a base layer of tomatoes, season lightly with salt and pepper, and scatter on some of the herbs, garlic, and cheese. Add a layer of eggplant. Keep layering tomatoes, seasonings, and cheese, followed by eggplant, until everything is used. Finish with a top layer of cheese.
Bake and set: Fold the foil over the top to fully enclose the stack. Bake for 50 to 60 minutes. Let it cool completely in the pan so it firms up and slices cleanly.
Unmold and serve: Set a plate over the dish, flip the whole thing, lift off the pan, and peel away the foil. Slice into neat portions and serve chilled. Expect juicy layers, a gentle pull of melted cheese, and that rich, concentrated vegetable flavor that makes you look like you planned this all along.