Burrata & Roasted Eggplant Stack
Ingredients
2 medium eggplants, sliced into ½-inch rounds
3 tbsp olive oil
Salt and pepper, to taste
1 tsp dried oregano
2 large tomatoes, sliced
8 oz fresh burrata cheese
¼ cup fresh basil leaves
1 tbsp balsamic glaze
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange eggplant slices on the sheet, brush with olive oil, and season with salt, pepper, and oregano.
Roast for 20–25 minutes, flipping halfway, until tender and lightly golden.
On a serving plate, layer roasted eggplant, a slice of tomato, and a portion of burrata. Repeat layers to form stacks.
Top with fresh basil leaves and drizzle with balsamic glaze.
Serve warm or at room temperature.
Nutritional Info (per serving, 4 servings)
Calories: ~210
Protein: 8g
Carbs: 10g
Fat: 15g
Fiber: 4g
