Baked Eggplant Stacks With Roasted-Tomato Sauce
- 8 plum tomatoes (about 1 pound)
- Cooking spray
- 1 1/2 cups diced onion, divided
- 1/2 cup dry red wine
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 cup sliced onion
- 1/2 cup dry white wine
- 20 garlic cloves, peeled (about 2 large heads)
- 1 cup canned vegetable broth
- 1/4 teaspoon salt
- 18 (1/2-inch-thick) slices eggplant (about 2 medium)
- 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
- 4 ounces feta cheese, crumbled
- Oregano sprigs (optional)
- Preheat oven to 425u0b0.
- Place tomatoes in a shallow baking dish coated with cooking spray. Bake at 425u0b0 for 30 minutes. Set aside.
- Heat a medium saucepan over medium-high heat. Add 1 cup diced onion; saute 3 minutes. Stir in tomatoes, red wine, oregano, pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Place tomato mixture in a blender; process until smooth. Set aside; keep warm.
- Place a saucepan coated with cooking spray over high heat. Add sliced onion; saute 5 minutes. Add wine and garlic. Bring to a boil; cook 5 minutes. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes. Place garlic mixture in a blender; process until smooth. Set aside; keep warm.
- Sprinkle 1/4 teaspoon salt over eggplant. Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant; set aside.
- Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1/2 cup diced onion; saute 3 minutes. Add spinach; cook 10 minutes, stirring frequently. Remove from heat; stir in cheese.
- Preheat oven to 425u0b0.
- Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet. Spread 2 1/2 tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an additional 2 1/2 tablespoons spinach mixture, and remaining slices. Bake at 425u0b0 for 15 minutes. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate. Garnish with oregano, if desired.
tomatoes, cooking spray, onion, red wine, fresh oregano, freshly ground pepper, salt, onion, white wine, garlic, vegetable broth, salt, eggplant, feta cheese, oregano
Taken from www.myrecipes.com/recipe/baked-eggplant-stacks-with-roasted-tomato-sauce (may not work)