- Naturopathic Medicine
I have never been a huge fan of eggplant, as I usually find it too slimy, but this recipe has converted me. I served my eggplant stacks over a bed of warmed greens but it is great all on its own or would be a fabulous side dish for lots of different meals. Yum!
- 1 large eggplant cut into 12 slices
- 2 tablespoons olive oil
- 1 large yellow onion , diced
- 1 green bell pepper , diced
- salt and fresh ground pepper, to taste
- 1 garlic clove, minced
- 1-1/2 cups tomato sauce (such as pasta sauce/marinara sauce)
- 1/2 tablespoon dried oregano
- 3 tablespoons chopped fresh parsley
- 220 g tub bocconcini, drained and sliced
- Preheat oven to 450F.
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Arrange eggplant slices on the prepared baking sheet and sprinkle each slice with salt; let stand 20 minutes.
- Using paper towels, wipe off the moisture from each slice and bake for 10 to 12 minutes, or until browned on top.
In the meantime, prepare the Tomato Sauce.
- In a large skillet, heat olive oil over medium heat.
- Add onions and peppers; season with salt and pepper and cook until tender, about 3 to 4 minutes, stirring frequently.
- Stir in garlic and continue to cook for 30 seconds.
- Add in tomato sauce, oregano and parsley and cook for 1 to 2 minutes or until heated through.
- Remove eggplants from oven.
- Lower oven temperature to 350F.
- Lightly grease a casserole dish with cooking spray. (You can also use the same baking sheet that you used for roasting the eggplants.)
- Cover the bottom of the baking dish with about 1/4 cup tomato sauce.
- Place the 4 largest eggplant slices over the tomato sauce.
- Over each slice of eggplant, spread a couple tablespoons of tomato sauce and a layer of bocconcini slices.
- Repeat layers, ending with cheese. Each stack should consist of 3 eggplant slices.
- Bake uncovered for 15 minutes, or until the cheese is melted and the tops turn light brown.
- Remove from oven and serve.