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Baked Eggplant Stacks with Roasted-Tomato Sauce Recipe

Baked Eggplant Stacks with Roasted-Tomato Sauce Recipe

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Baked Eggplant Stacks with Roasted-Tomato Sauce

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Ingredients

Count

Nutrition

509

Calories

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Ingredients:

Serving

8 plum tomatoes (about 1 lb)
cooking spray
1 1/2 cups diced onion, divided
1/2 cup dry red wine
1 tsp chopped fresh oregano
1/2 tsp freshly ground pepper
1/4 tsp 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 tsp salt
18 (1/2-inch- thick) slices eggplant (about 2 medium)
2 (10-oz) packages frozen chopped spinach, thawed, drained, and squeezed dry
4 oz feta cheese, crumbled
oregano sprigs (optional)

Directions:

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; stir in 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	509 Kcal (2131 kJ)
Calories from fat	44.96 Kcal
		% Daily Value*
Total Fat	5g	8%
Cholesterol	17.23mg	6%
Sodium	660.03mg	28%
Potassium	3604.32mg	77%
Total Carbs	101.15g	34%
Sugars	61.76g	247%
Dietary Fiber	44.17g	177%
Protein	19.57g	39%
Vitamin C	46.7mg	78%
Vitamin A	0.1mg	3%
Iron	1.1mg	6%
Calcium	281mg	28%

Amount Per 100 g
Calories	31.26 Kcal (131 kJ)
Calories from fat	2.76 Kcal
		% Daily Value*
Total Fat	0.31g	8%
Cholesterol	1.06mg	6%
Sodium	40.54mg	28%
Potassium	221.38mg	77%
Total Carbs	6.21g	34%
Sugars	3.79g	247%
Dietary Fiber	2.71g	177%
Protein	1.2g	39%
Vitamin C	2.9mg	78%
Iron	0.1mg	6%
Calcium	17.3mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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