Baked Italian Eggplant Stacks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 roasted or peeled tomatoes with their juice, choppedSeveral cloves garlic, crushedExtra-virgin olive oil, for liberal drizzling2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds)Salt3 tablespoons extra-virgin olive oil1 medium onion, thinly sliced3 to 4 cloves garlic, chopped or thinly sliced1/2 tsp red pepper flake (optional)1 tsp fresh oregano, chopped2 large eggs1/4 c egg substitute1 1/2 cups panko (Japanese) bread crumbs1 cup grated Parmigiano-Reggiano cheese3/4 pound fresh mozzarella, thinly sliced1/2 cup fresh basil leaves
Prepare the roasted tomatoes:
Heat the oven to 500 degrees F.
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and chop and peel. Place the tomatoes in a bowl.
Meanwhile, salt the eggplant and drain in colander, 30 minutes.
Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, red pepper flake, oregano, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture will be very thick.
Preheat the oven to 400 degrees F.
While the sauce cooks make a breading station (2 sections) for the eggplant: fbeaten egg & egg sub, and panko bread crumbs mixed with cheese. Coat the eggplant slices in order and arrange on a prepared baking sheet, lined with foil and cooking spray. Bake for 15 minutes, and turn until both sides are golden. If 2 pans, alternate top and bottom.
Build stacks on baking pan, eggplant, basil leaves, mozzarella, tomato-onion and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user KARINSKANH.
Heat the oven to 500 degrees F.
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and chop and peel. Place the tomatoes in a bowl.
Meanwhile, salt the eggplant and drain in colander, 30 minutes.
Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, red pepper flake, oregano, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture will be very thick.
Preheat the oven to 400 degrees F.
While the sauce cooks make a breading station (2 sections) for the eggplant: fbeaten egg & egg sub, and panko bread crumbs mixed with cheese. Coat the eggplant slices in order and arrange on a prepared baking sheet, lined with foil and cooking spray. Bake for 15 minutes, and turn until both sides are golden. If 2 pans, alternate top and bottom.
Build stacks on baking pan, eggplant, basil leaves, mozzarella, tomato-onion and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user KARINSKANH.
Nutritional Info Amount Per Serving
- Calories: 335.9
- Total Fat: 18.6 g
- Cholesterol: 78.6 mg
- Sodium: 630.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 3.5 g
- Protein: 17.1 g
Member Reviews
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BUNNYKICKS
This was a very delicious way to prepare eggplant. I confess I took a shortcut and sauteed the tomatoes instead of oven roasting (and added some bell pepper, which was nice). I used a good quality hard parmesan (not the stuff from a shaker), used a bit less than called for, and it was still so yum. - 2/19/13