I think I made it all the way to adulthood with an intense dislike for eggplant. To me, eggplant was a bitter, slimy, vegetable that was typically served fried and greasy in some version of eggplant Parmesan. I’m not sure when my eggplant revelation came about, but eggplant is now one of my favorite summer vegetables. I love it grilled, roasted with garlic and especially baked in this wonderful, healthy re-make of eggplant Parmesan.
Here is the secret to great tasting eggplant–buy it fresh from your local farmer’s market. The longer eggplant sits, the more bitter it can become. Also, eggplant picked for grocery stores is often picked under-ripe, before it’s true sweetness is developed.
This recipe makes the most of fresh, local eggplant, tomato and basil–all in abundance in North Carolina during the summer. We used local mozzarella from Hillsborough Cheese Company, so only the Parmesan Reggiano, olive oil and salt were store-bought. We used some of our yummy Roasted Tomato Sauce, which is my favorite discovery from last summer (well, maybe it’s a tie with Mae Farm Bacon Onion Marmalade).
Think of this recipe as lasagna with eggplant replacing the noodles. This is no greasy, fried, chain restaurant dish–it is flavorful, nourishing and rich in antioxidants and fiber. And your house will smell A-MAZ-ING while it is baking. Tom commented several times that it is hard to believe this is a meatless dish. If you substitute vegan cheese, it would be a completely vegan dish. Like it’s lasagna cousin, this freezes and reheats well, making super tasty leftovers. Healthy, local and delicious. Win-win-win. Yum-yum-yum!
Eggplant Tomato Stacks (makes 6 servings)
- 3 medium eggplant (we used several baby eggplant and one medium)
- Kosher salt
- Olive oil
- 1 quart Roasted Tomato Sauce (or 1 jar from the store)
- 2 c. mozzarella cheese, grated (you can use part-skim to reduce the fat)
- 1 c. Parmesan cheese, grated
- 1 c. loosely packed basil leaves, chopped
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Wash eggplant and slice into 1/4″ or so slices. Put slices on the baking sheet and brush with olive oil. Sprinkle lightly with salt.
- Roast eggplant slices for about 12 minutes–until they are fork tender.
- Spread a thin layer of tomato sauce on the bottom of a 9 x 13 baking dish. Add one layer of the eggplant. Top with 1/3 of the tomato sauce, a sprinkling of basil leaves, 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers two more times, ending with cheese on top.
- Bake in oven for about 40 minutes, until hot and bubbly and golden brown on top.
- Let sit for 5 minutes before serving.