These Roasted Eggplant and Tomato Sauce Stacks are a delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese!
A DELICIOUS & EASY VEGETARIAN DINNER RECIPE
THIS stuff is Ah-may-zing!
Hello, Friends! Hello, Wednesday!
I SO meant to post this on Monday to fit the whole Meatless Monday theme, but I was SO sidetracked by all other blog stuff that Monday came and went, and my eggplants stayed behind.
BUT, never fear, Wordless Wednesday is here, which is yet another “theme” that I can’t ever follow. Telling me not to talk is like telling me not to eat. Ain’t gonna happen.
My first goal with this post is to convince you to love eggplants. And that they are not bitter. Well, yes, they are, but only if they’re old. And not salted.
Secondly, I want to get you to truly enjoy veggie dinners without the meat. You can do it!!
Sidenote: Every time, and I mean every.dang.time, that I say “You can do it!”, I think of Rob Schneider on The Waterboy. Accent and all. 🙂 Know what I’m talking ’bout? I hope!
So, about them eggplants.
There’s a trick when it comes to eating veggies for dinner. They better be swimmin’ in sauce and be covered in cheese. Agree? I mean, of course you do!
I love to pair eggplants with tomatoes. I mostly love the way they look together. The colors speak to me.
This tomato sauce though… this stuff is pretty sophisticated and special. There’s green peppers in there, and onions and garlic and worcestershire sauce …mmmmmm… it’s a beauty!
These stacks are so cool and so simple, wholesome and inviting. Don’t you think? I love ’em *THIS* much + infinity!
Now I think is the perfect time for you to grab a fork. Your tastebuds will thank you for this veggie explosion.
ENJOY!
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Roasted Eggplant and Tomato Sauce Stacks
Ingredients
- 1 large eggplant cut into 12 slices
- salt
- 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 tablespoon light brown sugar
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon dried oregano
- 3 tablespoons chopped fresh parsley
- 1-1/2 cups part skim shredded mozzarella cheese , divided
Instructions
- 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 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.
- In a mixing bowl, combine tomato sauce, light brown sugar, worcestershire sauce, oregano and parsley; mix until thoroughly combined.
- Add tomato sauce mixture to the onion mixture and cook for 1 to 2 minutes or until heated through.
- Remove eggplants from oven.
- LOWER oven temperature to 350F.
- Lightly grease a baking pan or 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 couple tablespoons of tomato sauce and sprinkle with mozzarella cheese.
- 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.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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It was yummy yummmm! Eggplant stacks a wonderful recipe. Will make again. Actually my hubs made it. Great cooker er he is I helped I found the recipe & the website.
OMG !!!! How can I resist of this kind of food…It drives me crazy when I can’t try it right now.
These pictures are stunning. This is totally my kind of breakfast!
I think of Rob Schneider when I hear that too! haha! I think I just figured out what to make with that eggplant
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Wow, look beautiful. I love it. I will try now. Thanks for your sharing.
Incredibly delicious! This is totally my kind of dinner!
Wordless Wednesday…ha. We would have a hard time with that for sure! And this would be a perfect dinner no matter what night it is!
Ha! I love it – swimming in sauce and covered with cheese. So true….especially if I want my kids (and hubby) to eat it!
Dang girl! You are speaking my food love language! I don’t need any meat for dinner if I can have these saucy things!
I hear ya on Monday coming and going…it is always that way for me.
Gosh, I could eat these eggplant stacks every night of the week! They look amazing!
Pinned!
We like eggplant here and I’m glad to have a new recipe!
I heart anything eggplant and drenched in a healthy red sauce! Gorgeous photos my dear! Pinned
Oh dear Katerina, I don’t know to tell you how much I love your recipe. I’m an eggplant inspired dish maniac. I just can’t say “no” when it come to eggplant. Thank you so much for bringing this to me.
Ohhhh yes! I love a good meatless dinner like this!
Mission accomplished I am trying eggplant again after try8ing this dish. I love that its stacked and all the ingredients you used. Pinned! Gorg pics like always chica!
Kate, that sauce alone sounds incredible! I don’t think I’d need anything more than bread to soak it up. and yes veggies for dinner must have LOADS of this sauce and of course the cheese – you make me want to eat eggplant, and I do not like eggplant
It looks like you do NOT remove the skin from eggplant, AM I RIGHT? I do. Also I always rinsed them and patted dry. Does it make a difference?
In a :Pinch” can I sautee onions & peppes and then use jar of Marinara> I’m off to the store..JRP
Hi Janet!! I do wash the eggplants, but I don’t peel them. Peeling might reduce some of that bitter taste, but in my opinion, I think salting the slices and setting them aside for a bit is plenty. I promise they won’t be bitter. 🙂 Definitely make the peppers and onions ahead of time, or the entire sauce, and just use it when you’re ready to. This is a great prep-ahead dinner. Enjoy your day, Janet!
I love eggplant and your pictures are beautiful. I usually plant white and lavender eggplant in my garden. I can’t wait to try this new recipe. Thanks for sharing.
Gahhhh! Eggplant season just CANNOT come fast enough! These gorgeous stacks are the ONLY thing I want in my life once we have eggplants in the veggie garden this summer. Totally swooning over all that saucy/cheesy goodness. Gimme it all! 😉 Pinned.
I think of Rob Schneider when I hear that too! haha! I think I just figured out what to make with that eggplant I bought over the weekend! Your dish sounds delish!
Oh YEAH! I’m not alone!! haha That line is so funny to me, and he kills it with the accent. 😀
Thank you, Jamie!!