Baked Eggplant Stacks with Roasted-Tomato Sauce

Baked Eggplant Stacks with Roasted-Tomato Sauce
Baked Eggplant Stacks with Roasted-Tomato Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 8

    plum tomatoes (about 1 pound)

  • Cooking spray

  • 1 1/2

    cups diced onion divided

  • 1/2

    cup dry red wine

  • 1

    teaspoon chopped fresh oregano

  • 1/2

    teaspoon freshly ground pepper

  • 1/4

    teaspoon salt

  • 1

    cup sliced onion

  • 1/2

    cup dry white wine

  • 20

    garlic cloves peeled (about 2 large heads)

  • 1

    cup canned vegetable broth

  • 1/4

    teaspoon salt

  • 18

    slices (1/2-inch-thick) eggplant (about 2 medium)

  • 2

    (10-ounce) packages frozen chopped spinach thawed, drained, and squeezed dry

  • 4

    ounces Feta cheese crumbled

  • Oregano sprigs (optional)

Directions

Preheat oven to 425º. Place tomatoes in a shallow baking dish coated with cooking spray. Bake at 425º for 30 minutes. Set aside. Heat a medium saucepan over medium-high heat. Add 1 cup diced onion; sauté 3 minutes. Stir in tomatoes, red wine, oregano, pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Place tomato mixture in a blender; process until smooth. Set aside; keep warm. Place a saucepan coated with cooking spray over high heat. Add sliced onion; sauté 5 minutes. Add wine and garlic. Bring to a boil; cook 5 minutes. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes. Place garlic mixture in a blender; process until smooth. Set aside; keep warm. Sprinkle 1/4 teaspoon salt over eggplant. Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1/2 cup diced onion; sauté 3 minutes. Add spinach; cook 10 minutes, stirring frequently. Remove from heat; stir in cheese. Preheat oven to 425º. Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet. Spread 2 1/2 tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an additional 2 1/2 tablespoons spinach mixture, and remaining slices. Bake at 425º for 15 minutes. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate. Garnish with oregano, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: