Baked Eggplant Stacks With Roasted Tomato Sauce

Directions

1. 1. Preheat oven to 425 degrees.
2. 2. Place tomatoes in a shallow baking dish coated with cooking spray. Bake at 425 degrees for 30 min. Set aside.
3. 3. Heat a medium saucepan over medium-high heat. Add in 1 c. diced onion; saute/fry 3 min. Stir in tomatoes, red wine, oregano, pepper, and 1/4 tsp. salt; bring to a boil. Reduce heat; simmer 20 min. Place tomato mix in a blender; process till smooth. Set aside; keep hot.
4. 4. Place a saucepan coated with cooking spray over high heat. Add in sliced onion; saute/fry 5 min. Add in wine and garlic. Bring to a boil; cook 5 min. Stir in broth; bring to a boil. Reduce heat; simmer 20 min.
5. Place garlic mix in a blender; process till smooth. Set aside; keep hot.
6. 5. Sprinkle 1/4 tsp. salt over eggplant. Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 min on each side or possibly till lightly browned. Repeat procedure with remaining eggplant; set aside.
7. 6. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add in 1/2 c. diced onion; saute/fry 3 min. Add in spinach; cook 10 min, stirring frequently. Remove from heat; stir in cheese.
8. 7. Preheat oven to 425 degrees.
9. 8. Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet.
10. Spread 2-1/2 Tbsp. spinach mix over each slice. Stack each with another eggplant slice, an additional 2-1/2 Tbsp. spinach mix, and remaining slices. Bake at 425 degrees for 15 min. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 c. tomato sauce and 2 Tbsp. garlic sauce on each plate. Garnish with oregano, if you like.
11. Yield: 6servings.