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Baked Eggplant Stacks with Roasted-Tomato Sauce

Posted By archives On March 10, 2010 @ 11:54 am In Vegetables | 2 Comments

Submitted by: Courtney, from Cooking Light

This one is great. I like that you roast the tomatoes first, which gives the dish a nice roasted/smokey flavor. The original called for some feta cheese on top, so you could perhaps sub soy cheese if you want.

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
Oregano sprigs (optional)

Preheat oven to 425°.
Place tomatoes in a shallow baking dish coated with cooking spray.
Bake at 425° for 30 minutes. Set aside.

Heat a medium saucepan over medium-high heat. Add 1 cup diced onion; sauté 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; sauté 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; sauté 3 minutes. Add spinach; cook 10 minutes, stirring frequently. Remove from heat; (this is where you would stir in the soy cheese) Preheat oven to 425°.

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 425° 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.

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