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Grandma Galasso's Eggplant Pyramids - ...


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  • Extra-virgin olive oil
  • 1 medium eggplant cut 1/4"-thk rounds
  • 1 small zucchini cut 1/8"-thk rounds
  • 1 tablespoon dried oregano
  • 3 small plum tomatoes cut thin rounds
  • Salt as needed
  • 1/4 pound fresh mozzarella cheese shredded


Servings 6


Step 1

Preheat the oven the 375 degrees.

Lightly brush a baking sheet with olive oil. Arrange the eggplant slices in rows on the sheet. Brush the slices lightly with olive oil. Top each slice with a zucchini round and brush them with olive oil. Sprinkle the oregano over the tops of the zucchini. Place a tomato slice over each zucchini round and brush the top with olive oil. Sprinkle a little salt over the top of each tomato.

Bake for 25 minutes. Sprinkle the cheese over the tomatoes and continue to bake for an additional 5 minutes, or until the cheese has just melted. Serve hot.

Variation: Use the broiler to melt the cheese-topped rounds instead of baking them.

This recipe yields 6 to 8 servings.

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