Golden Roasted Eggplant and Tomato Stack with Basil Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Layers of tender roasted eggplant and fresh tomatoes drizzled with a bright, herbaceous basil vinaigrette. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs divided olive oil, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, sliced into 1/2-inch rounds eggplant
• 3 medium, sliced into 1/4-inch rounds ripe tomatoes
• 4 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup, packed fresh basil leaves
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1, minced garlic clove

Instructions

1. Step 1: Preheat the oven to 425°F. Arrange 1 large sliced eggplant rounds on a baking sheet and brush both sides with 2 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes, flipping halfway, until golden and tender.
2. Step 2: While eggplant roasts, whisk together 2 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1 minced garlic clove, and 1 cup packed fresh basil leaves in a blender until smooth to create the basil vinaigrette.
3. Step 3: To assemble, alternate layers of the roasted eggplant rounds and 3 medium sliced tomatoes on a serving plate, seasoning each tomato layer with a pinch of remaining salt and black pepper. Drizzle the basil vinaigrette over the stack just before serving.