Menu Enter a recipe name, ingredient, keyword...

Baked Eggplant Stacks with Roasted-Tomato Sauce

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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)

Details

Servings 1

Preparation

Step 1

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.

You'll also love

Review this recipe

Eggplant, Crabmeat Casserole Eggplant, Tomato and Chickpea Casserole from NYT