Pan-Fried Chickpea, Eggplant, and Tomato Stack

This vibrant dish layers pan-fried eggplant with chickpeas and fresh tomato, topped with melted cheese. A delightful, no-oven recipe perfect for a quick and satisfying meal.

Steps

1. Heat olive oil in a large pan over medium heat. 2. Add sliced eggplant and cook for about 3-4 minutes on each side until golden brown and tender. 3. Season with salt and pepper, then add the chickpeas to the pan, stirring gently to combine. 4. Layer the tomato slices on top of the eggplant and chickpeas. 5. Sprinkle the cheese over the top and cover the pan to allow the cheese to melt for 2-3 minutes. 6. Once the cheese is melted, remove from heat and garnish with fresh basil or parsley before serving.

1 medium eggplant, sliced 1/2 cup canned chickpeas, drained and rinsed 1 medium tomato, sliced 1/4 cup cheese (mozzarella or feta) 2 tablespoons olive oil Salt and pepper to taste Fresh basil or parsley for garnish