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Eggplants look glorious this time of year. Stack 'em high! This is a nice vegetarian dish or a great side with a small meat portion.  BTW, I've given up on "salting to sweat" eggplant.  The science is shaky and it adds too much salt: just oil them up and go.

Eggplant Stack
Yield:  about 2 servings per eggplant
See Abbreviations, if needed
2          large deep purple eggplants 
1          large Vidalia or white sweet onion 
1-2      bell peppers 
3T       Italian, Mexican or French seasoning, of choice 
1/4C    EVOO 
S/P      to taste, but don't over salt the eggplant 
2C       tomato sauce, of choice 
3/4C    freshly grated Parmigiano Reggiano 
1.    Preheat oven to 400F 
2.    Slice the eggplant into rounds 1/2 inch thick (3 per serving); leave the skin on for now 
3.    Slice peeled onions into thin rounds and set aside 
4.    Slice the bell pepper into rings ¼ inch thick, clean out the center of the rings
5.    Place the eggplant rounds on a greased sheet pan (or Pam sprayed) 
6.    Dust generously with seasoning and drizzle generously with EVOO 
8.    Place a bell pepper ring of each eggplant 
9.    Place an onion round on top of each pepper ring pepper ring 
9.    Bake at 400F for about 22 minutes 
10.  Prepare the tomato sauce 
11.  Remove sheet pan from oven and let cool, leave the oven on 
12.  To assemble and serve: 
• Remove the pepper and onion from each eggplant round and set aside 
• Remove eggplant skins (optional—use a scissors)
• Drizzle tomato sauce over each eggplant round
• Dust generously with the grated cheese.  Replace the pepper and onion and add 
              a little more sauce and cheese 
• Repeat with two more eggplant/pepper/onion combinations--creating a stack three high

• Add remaining sauce and top with remaining cheese 
• Return sheet pan to oven to reheat the stacks and melt the cheese, about 8 minutes
• Serve immediately on heated plates as a vegetarian entree or with meat or poultry 


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