All Recipes, Sides, Snacks, Vegetarian

Eggplant Mountains

November 4, 2011
stack of eggplant. tomato, mozzarella mountains with pesto

It’s time to cook fancy style!  These delightful little beauties  are made with eggplant, tomato, mozzarella, and pesto, all arranged in a way that makes it almost too pretty to eat! A HUGE thanks to my favorite photographer, Alyssa Armstrong, who took the time to take pictures for me. I am SO grateful to be her friend :)

These Eggplant Mountains are a tasty and healthy way to get the much needed veggies in your belly! Eggplants are rich in fiber, folic acid, potassium, and is said to lower cholesterol! I think most people have a love or hate relationship with eggplants… they are kind of a weird texture I suppose, and beside eating it as Eggplant Parmesan, it can be hard to find a creative way to make it taste good. Well my friends, this way tastes good!

It should only take you about 30 minutes to make this and you get to have fun plating it all fancy-like and topping it off with a scoop of pesto and a basil leaf before you serve it. You can even pretend you are a contestant on “Iron Chef” where presentation is worth 30% of your overall score! 

Eggplant Mountains

Serves 4

  • 1 eggplant
  • 4 roma tomatoes, cut into slices
  • 8 oz package of buffalo mozzarella  cut into 8 slices (I was lucky enough to find a mozzarella “log” that was pre-sliced. How convenient!)
  • Olive oil
  • Pesto- for that you need: garlic, fresh basil leaves, olive oil, pepper

stack of eggplant. tomato, mozzarella mountains with pesto

To Do:

Preheat your oven to 375 degrees

Place your sliced eggplants on a non-stick cookie sheet and bake in the oven for about 10 minutes until soft.

Meanwhile, make your pesto: Depending on how much you want to make (leftover pesto tastes amazing on everything!) put olive oil, garlic (and lots of it), fresh ground pepper, and fresh basil leaves into a food processor and presto! You have pesto! Try adding in pine nuts and/or Parmesan cheese to the mix as well.

Once you have everything else sliced and ready, lay out 4 of the biggest slices of eggplant on a lightly greased cookie sheet. On top of that, place a tomato slice, a dollop of pesto, mozzarella, followed up by another layer of eggplant, tomato, pesto and cheese sprinkling fresh ground pepper as you go.

Stick a toothpick right down the middle so it holds together when you cook it.

Bake at 375 degrees for about 10 minutes, or until the cheese is all melty.

Serve it up! Transfer the stacks to a plate and top with pesto (letting it dribble down the sides), grated parmesan cheese, and a couple of fresh basil leaves. Don’t forget to remove the toothpick!

Now enjoy the beautiful creation you created and mangia!

So did I mention that I love my friend Alyssa who takes beautiful pictures of my food? She’s a super hero.

You Might Also Like


  • Reply Donna-Lee November 5, 2011 at 12:45 am

    First impression? YUM!

  • Reply A Tablespoon of Liz November 5, 2011 at 8:02 am

    These are so pretty! And they look so simple to make too!

  • Reply Alyssa Armstrong November 6, 2011 at 10:10 am

    You are a super hero, lady! You are so so awesome…I’m lucky to have a friend who lets me take pictures of her delicious food…and then lets me eat it afterwards! Haha. :) Glad we can help each other out.

  • Reply Pesto « Cooking Healthy for Two May 21, 2012 at 9:54 pm

    […] Make Eggplant Mountains […]

  • Leave a Reply