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Easy Eggplant Stacks

January 28, 2014 by Angela LeMoine 1 Comment

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.

 

Print
Easy Eggplant Stacks
 
Ingredients
  • 2 large eggplants
  • about a cup of tomato sauce
  • ½- 3/4 lb fresh mozzarella, thinly sliced
  • grated pecorino romano
  • olive oil
  • salt & pepper
Instructions
  1. Preheat your oven to 385 degrees.
  2. 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!
  3. In a large saute pan, over medium high heat, add a little drizzle of olive oil.
  4. 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.
  5. 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.
  6. Bake in the oven for about 20-25 minutes until the cheese is melted and golden.
  7. You can top off each stack with a little grated pecorino cheese and fresh chopped parsley before serving.
3.5.3228

Filed Under: Dinner, Healthy Eating, Vegetarian Tagged With: comfort food, dinner, easy, healthy, italian, vegetarian

AFFILIATE LINK DISCLOSURE: Some of the links you will see on LeMoine Family Kitchen are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase.
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Comments

  1. May

    January 29, 2014 at 11:38 am

    Yummmm, these look very delicious! I love eggplant, so this is the perfect recipe for me!

    Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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