Rainbow Eggplant Stacks

  • Servings : 2-4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

It’s nearing the end of summer here in the Pacific Northwest and eggplant, tomatoes, greens, and mushrooms are all being harvested. This morning I imagined a simple stack of rainbow goodness to harness the flavors of the season, so here it is. For as fancy as these look, they couldn’t be any easier. One of those recipes which relies solely on the simplicity of the ingredients themselves. It’s quite versatile and the ingredients are easily substituted. Start with a base of crispy oven baked eggplant, top with a mound of wilted greens, seared mushroom, fresh tomato, and top with another slice of eggplant. Drizzle with balsamic vinegar if you like, and serve. Rich in flavor and phytonutrients, this easy dish could easily become a new staple.


  • 1 medium sized eggplant, sliced 1/2" thick
  • 1 Tbsp potato starch (or corn starch)
  • 1 Tbsp nutritional yeast (optional-if you don't have it, leave it out)
  • 1 Tbsp dried oregano
  • 1/4-1/2 tsp sea salt
  • 1 Tbsp neutral oil (avocado, canola, grape seed)
  • 1 bunch of swiss chard (or spinach, kale, or collard greens), chopped
  • 1 large portobello mushroom (or as seen here, 1/2 lb chanterelle mushrooms), sliced 1/4" thick
  • 1 ripe tomato, sliced
  • freshly ground black pepper (to taste)
  • drizzle of balsamic vinegar (optional)


Step 1

Preheat oven to 450 degrees. Coat large metal baking tray with 1 Tbsp of oil. Take eggplant slices and place on baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast (if using), 1/4 tsp sea salt, and black pepper and toss to coat well. Spread into an even layer and place in oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5-10 minutes.

Step 2

While baking the eggplant, slice the mushroom(s) and sear in a pan until browning and crispy on both sides, flipping as needed. No oil needed, the juices from the mushrooms will prevent sticking. Transfer to a small bowl.

Step 3

In the same pan wilt the greens. Simply place chopped greens in pan, cover, and let cook on medium heat for 2 minutes (4-5 minutes for kale or collard greens) until bright green and wilted. Add water by the spoonful if needed, to prevent sticking or burning. Sprinkle lightly with sea salt and set aside.

Step 4

When eggplant is crisp outside and soft inside, remove from oven and begin making your stacks. On a plate, stack eggplant, a mound of greens, a slice of mushroom, a slice of tomato, and sprinkle of sea salt. Top with another eggplant round and drizzle with balsamic vinegar. Repeat! Very yummy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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