Cheesy Eggplant Stacks

Preheat the oven to 190°C (fan-forced) (375°F) and line 1–2 baking trays with baking paper.

Trim only the tops of the eggplants and a thin slice from the base, then halve each eggplant lengthways. Cut each half into about four long slices (you’ll have 24 slices for 6 stacks). Arrange slices on the trays in little groups for each stack; drizzle lightly with olive oil, season with salt and bake for about 20 minutes until tender and lightly golden. Remove and set aside.

Heat 3 tablespoons olive oil in a large pan over medium heat. Add the mince and cook, breaking it up, until browned but still moist. Stir in the finely diced onion and crushed garlic; season with a little salt and add the dried oregano. Pour in the diced tomatoes, add the tomato paste and water, then mix well. Reduce the heat to low and simmer for about 15 minutes, until the sauce thickens.

While it simmers, combine the shredded mozzarella and shredded halloumi in a bowl and set aside.

On a lined tray, lay down the six largest eggplant slices as bases. Spoon some bolognese over each. Top with a second slice of eggplant, add more bolognese, then scatter over some cheese. Add a third slice, more bolognese, and finish with the smallest slice on top. Spoon extra bolognese over the top and cover generously with the remaining cheese.

Each stack should have four slices of eggplant with cheese after the second layer and again on top.  Return the tray to the oven for about 10 minutes until the cheese melts and the stacks are hot all the way through.

A FEW THINGS YOU’LL WANT TO KNOW

Can I overlap the slices on the tray?
Yes. They don’t need to lie perfectly flat; a little overlap is fine and saves space.

We’re not cooking them through—why 190°C for 20–25 minutes?
You only want the slices softened with a little colour, not fully brown. At 190°C (fan-forced) (375°F) they become tender and bendy for stacking without drying out or burning; they’ll finish cooking when the stacks bake with the sauce and cheese.

Do I add cheese between every layer?
No. Add cheese after the second slice and on top only—this keeps the stacks tidy but still cheesy.

Beef or lamb—does it matter?
Use what you have. Beef is classic bolognese; lamb gives a richer, Middle Eastern note.

My sauce is thick—what should I do?
Add a splash of water to loosen. You want a thick but spoonable sauce for easy layering.

Make-ahead tip?
Roast the eggplant and cook the bolognese earlier in the day. Assemble and bake for 10 minutes just before serving.

Why not peel the skin?
The skin looks great and helps the slices hold their shape while stacking. It’s also totally edible and adds flavour. If your eggplants are very large and the skin feels tough, trim the edges or peel in wide “stripes,” Medium eggplants usually have tender skin.