Roasted Eggplant, Tomato, and Halloumi Stacks

Use up those end-of-summer veggies with this simple and colorful dish. Enjoy as an appetizer, main course, or side.

COOK TIME 35 minutes
PREP TIME 20 minutes
SERVES Makes 4-6 stacks

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Use this flavored oil to add an aromatic touch of basil to your spring and summer dishes.


  • 1 / large eggplant (about 1½ pounds)
  • 3-4 / large heirloom tomatoes (about 1½ pounds)
  • ¾ pound / halloumi cheese
  • ⅓ cup / Zucchi Basil-Flavored Extra Virgin Olive Oil
  • to taste / salt and pepper
  • 5-6 / fresh basil leaves, for serving


  1. Preheat the oven to 425℉. Line a large baking sheet with parchment paper. 
  2. Slice the eggplant into ⅓-inch pieces. Lay the eggplant slices onto the prepared baking sheet in one layer. Season with salt and pepper and drizzle with Zucchi Basil-Flavored Extra Virgin Olive Oil, about a ¼ teaspoon for each slice. Flip the eggplant slices and repeat. Roast in the oven for about 25-30 minutes, flipping halfway through, until soft and juicy.
  3. While the eggplant slices are roasting, prepare the tomatoes. Line another large baking sheet with parchment paper. Slice the tomatoes into thick ⅓-inch slices. Lay the tomato slices on the prepared baking sheet in one layer, season with salt and pepper to taste, and drizzle with a bit of Zucchi Basil EVOO. Roast in the oven for 10 minutes.  The tomatoes should be softened but still hold their shape. 
  4. Meanwhile, slice the halloumi into ¼-inch slices. Place the slices on a baking sheet about an inch apart. Roast for 5 minutes. After 5 minutes, turn the oven to broil and cook for 2-3 minutes until the halloumi is golden. Make sure to watch the oven like a hawk as the cheese can go from golden to burnt in about very quickly.
  5. To assemble, place a slice of roasted eggplant on a plate, top with a slice of roasted tomato,  then a slice of roasted halloumi. Repeat 2-3 times. Drizzle each stack with more Zucchi Basil EVOO and serve with fresh basil. Serve warm.