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Eggplant stacks

Prep 5 & 5 &10 min - Cook 40 & 30 & 10 min / Serves 4 - 8 stacks / LoadingBookmark / Print /
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Eggplant stacks look very elegant as a starter for an impressive dinner party and taste just as good as they look.  Be warned it is a labour intensive dish and surely will be a labour of love if you attempt it.  It can also be served as a main dish served with salad and other vegetables.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion – peeled, rinsed, diced finely
  • 2 cloves garlic – peeled, rinsed, crushed
  • 680g / 24oz bottle pureed tomatoes
  • 1/4 cup parsley – washed, chopped finely
  • 2 large eggplants – washed, sliced thinly in round slices
  • 1/2 cup approx. white unbleached flour
  • Olive oil – qty as required for frying eggplant
  • 1 red capsicum – washed, deseeded, grated
  • 16 sun dried tomatoes – sliced 
  • Parsley – washed, to decorate

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Directions

  1. Prepare all vegetables.
  2. Cook the tomato sauce
    In a medium pot heat 2 tablespoons olive oil.
    Add onion and garlic saute for 5 minutes.
    Add pureed tomatoes mix and bring to the boil, cover and simmer for 35 minutes.
    Add chopped parsley for 5 minutes. Set aside.
  3. Fry eggplant
    In a dish add flour.
    Flour each sliced eggplant on both sides.
    In a large frying pan on medium heat add olive oil to cover.
    Fry eggplant to a slightly golden colour on each side.
    Set aside on absorbent paper.
  4. Prepare stacks for baking
    Preheat fan-forced oven to 180C / 356F.
    On a large baking tray assemble stacks.
    Layer 1 eggplant, 1-2 tablespoons tomato sauce, small amount of capsicum.
    Repeat to make a stack of 4 eggplant slices.
    Place baking dish with 8 stacks into oven for 10 minutes.
  5. Prepare to serve
    Add 2 stacks per plate and garnish with 2 sun dried tomatoes and sprig of parsley. Serve.

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