Menu

Eggplant stacks

Prep 5 & 5 &10 min - Cook 40 & 30 & 10 min / Serves 4 - 8 stacks / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

French puy lentil soup

A hearty soup really great on those cold winter days and even tastes great cool for the warmer months. Enjoy with crusty bread of your choice. The recipe makes a thick soup, so if you prefer…

Simple jerusalem artichoke with leek soup

A great winter warmer and comforter Jerusalem artichokes are the tuber of the plant resembling ginger root and is native to eastern North America. The Native Americans used it as a food source…

Salami, tomato, basil & bocconcini

Typically this type of dish is served as an antipasto which is the starter for a meal. We also like it served as a main with a variety of other dishes and salads. Best to get the salami…

Lemon paprika mixed bean & tomato salad

This salad is great to take on picnics or for barbecues. It also stores well in the fridge in an airtight container for a number of days to be used as an accompaniment to other…

Gnocchi with simple sauce

Homemade gnocchi is not as hard as you might think with this simple and tasty recipe. It may look a bit daunting yet all it takes is a bit of time and patience. By following the step by step instructions and photos…