Baked Eggplant Stacks With Roasted Tomato Sauce Recipe

• 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)

1. 1.
2. Preheat oven to 425 degrees.
3. 2.
4. Place tomatoes in a shallow baking dish coated with cooking spray.
5. Bake at 425 degrees for 30 min.
6. Set aside.
7. 3.
8. Heat a medium saucepan over medium-high heat.
9. Add in 1 c. diced onion; saute/fry 3 min.
10. Stir in tomatoes, red wine, oregano, pepper, and 1/4 tsp.
11. salt; bring to a boil.
12. Reduce heat; simmer 20 min.
13. Place tomato mix in a blender; process till smooth.
14. Set aside; keep hot.
15. 4.
16. Place a saucepan coated with cooking spray over high heat.
17. Add in sliced onion; saute/fry 5 min.
18. Add in wine and garlic.
19. Bring to a boil; cook 5 min.
20. Stir in broth; bring to a boil.
21. Reduce heat; simmer 20 min.
22. Place garlic mix in a blender; process till smooth.
23. Set aside; keep hot.
24. 5.
25. Sprinkle 1/4 tsp.
26. salt over eggplant.
27. 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.
28. Repeat procedure with remaining eggplant; set aside.
29. 6.
30. Place a large nonstick skillet coated with cooking spray over medium-high heat.
31. Add in 1/2 c. diced onion; saute/fry 3 min.
32. Add in spinach; cook 10 min, stirring frequently.
33. Remove from heat; stir in cheese.
34. 7.
35. Preheat oven to 425 degrees.
36. 8.
37. Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet.
38. Spread 2-1/2 Tbsp.
39. spinach mix over each slice.
40. Stack each with another eggplant slice, an additional 2-1/2 Tbsp.
41. spinach mix, and remaining slices.
42. Bake at 425 degrees for 15 min.
43. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 c. tomato sauce and 2 Tbsp.
44. garlic sauce on each plate.
45. Garnish with oregano, if you like.
46. Yield: 6servings.

tomatoes, onion, red wine, fresh oregano, freshly grnd pepper, salt, onion, white wine, garlic, vegetable broth, salt, eggplant, minced spinach, feta cheese

Taken from cookeatshare.com/recipes/baked-eggplant-stacks-with-roasted-tomato-sauce-74600 (may not work)