Veggie Stacks

This is my favorite dish and one my family tolerates, just to be honest. I call it the meal that started it all because it was one of the first things I made with a new Food Coop order over  a year ago. It was an adventure then and we were all pleasantly surprised at the outcome. Since then, it has never looked the same twice and has been made with a bunch of different layers, depending on the contents of my fridge. It may not have been perfect for yesterdays 100+ degree heat but we survived and it was delicious. I even had an extra pan for bookclub!

Veggie Stacks

Ingredients-Serves Four

  • One Asian Eggplant sliced thin
  • One Yellow Squash
  • One Zuccini
  • One Tomato
  • 4-5 White Mushrooms sliced
  • Tomato sauce (about 1.5 cups)
  • Parmesan and Mozzarella Cheese Grated
  • Garlic and Salt to taste
  • Olive oil
  • Panko Breadcrumbs
  • 8×8 baking dish


  • Preheat Oven to 350
  • Cut all veggies into thin slices
  • Mince Garlic into very small pieces or use a press to get desired size
  • Chop basil leaves into thin strips
  • Drizzle Olive Oil in bottom of pan
  • Place a layer of eggplant on top of olive oil leaving a bit of room around the outside of pan
  • Drizzle a very little bit of olive oil on eggplant (I used a spray bottle to coat veggies in mist of OO) too much oil will render it a soggy mess.
  • Sprinkle salt  on top of eggplant then layer mushrooms on top.
  • Sprinkle breadcrumbs and very light Parmesan on top of breadcrumbs
  • Add pinch of garlic and basil to cheese
  • Layer zucchini
  • Spray with Olive Oil
  • Sprinkle Salt
  • Layer Tomatoes (Notice there is not cheese in between zucchini and tomatoes)
  • Then repeat olive oil/cheese and garlic/basil steps on top of tomatoes
  • Start again with new layer of squash and repeat cheese and breadcrumbs.
  • Add as many layers as your pan allows, keeping cheese and breadcrumbs light in the middle.
  • Top with a smidge of mozzarella and mostly parmesan (makes for a crisper finish.)
  • Finally, (here’s the trick) pour the sauce around the outside of the pan and slide the veggies a bit so it goes underneath
  • DO NOT cover veggies with sauce (I even skip the sauce during cooking sometimes for an extra crispy dish. You can always warm and add on the plate.)
  • Cover with foil and cook about 25 minutes at 350

If you want step by step directions with pretty pictures to go with this recipe, you can view the original here. 

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