This is a print preview of "Baked Eggplant Stacks With Roasted Tomato Sauce" recipe.

Baked Eggplant Stacks With Roasted Tomato Sauce Recipe
by Global Cookbook

Baked Eggplant Stacks With Roasted Tomato Sauce
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  Servings: 6

Ingredients

  • 8 x plum tomatoes, (about 1 lb.) cooking spray
  • 1 1/2 c. diced onion, divided
  • 1/2 c. dry red wine
  • 1 tsp minced fresh oregano
  • 1/2 tsp freshly grnd pepper
  • 1/4 tsp salt
  • 1 c. sliced onion
  • 1/2 c. dry white wine
  • 20 x garlic cloves, peeled (about 2 large heads)
  • 1 c. canned vegetable broth
  • 1/4 tsp salt
  • 18 slc eggplant, (about 2 medium) (1/2-inch-thick)
  • 2 pkt frzn minced spinach, thawed, liquid removed, and (10-oz) squeezed dry
  • 4 ounce feta cheese, crumbled oregano sprigs, (optional)

Directions

  1. Preheat oven to 425 degrees.
  2. Place tomatoes in a shallow baking dish coated with cooking spray. Bake at 425 degrees for 30 min. Set aside.
  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. 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. 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. 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. Preheat oven to 425 degrees.
  9. 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.