Easy Eggplant Stacks

Sometimes the simple things are just what you need. I have to thank a couple lovely ladies for their kind comments on the LFK Facebook page when I posted this picture. I was thinking, maybe to simple to bother posting, then they reminded me that sometimes a simple idea is just what someone is looking for that day.

So here it is, incredibly Easy Eggplant Stacks! On of my very favorite classic Italian dishes is eggplant parmigiana but some days the thought of breading and frying up slices of eggplant doesn’t appeal. This dish is most definitely healthier and less labor intense. Simple thick slices of eggplant cooked in a non stick pan until lightly golden on each side. Place the eggplant onto a baking sheet, stacking a couple slices up with a basic tomato sauce {see below the recipe box} and a slice of fresh mozzarella in between and on top. Pop in the oven and bake for 20-25 minutes until the cheese is melted and golden.

Served with a nice salad and you’ve got yourself a great, easy homemade meal!

Basic Tomato Sauce

2 cans crushed tomatoes

4 large cloves of garlic, smashed

handful of fresh basil leaves, torn (we keep it rustic)

1 T of dried oregano

olive oil

In a large pot, over medium low heat, drizzle in enough olive oil to completely cover the base. Add in the garlic cloves and oregano. Once the garlic becomes fragrant and very slightly browned, add in the tomatoes, basil and salt and pepper to taste. Let it simmer away for 1.5 hours. Be sure to taste for seasoning.

Easy Eggplant Stacks

Ingredients

2 large eggplants
about a cup of tomato sauce
1/2- 3/4 lb fresh mozzarella, thinly sliced
grated pecorino romano
olive oil
salt & pepper

Instructions

Preheat your oven to 385 degrees.
A like to peel some of the skin off, basically making stripes down the eggplant. If you prefer to leave it all on or peel it all off thats ok too!
In a large saute pan, over medium high heat, add a little drizzle of olive oil.
Cook the eggplant for a few minutes on each side, just until lightly golden. Place onto a parchment lined baking sheet. Season lightly with salt and pepper.
Once all the eggplant is cooked you can start stacking. Start with a slice of eggplant, add a little sauce, a slice of mozzarella, another slice of eggplant, more sauce and another slice of mozzarella.
Bake in the oven for about 20-25 minutes until the cheese is melted and golden.
You can top off each stack with a little grated pecorino cheese and fresh chopped parsley before serving.

Reader Interactions

Comments

Leave a Reply Cancel reply