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Roasted Eggplant and Tomato Sauce Stacks

Roasted Eggplant and Tomato Sauce Stacks – A delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese!

Roasted Eggplant and Tomato Sauce Stacks - A delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese! Get the recipe on diethood.com



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.

Roasted Eggplant and Tomato Sauce Stacks - A delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese! Get the recipe on diethood.com

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.

Roasted Eggplant and Tomato Sauce Stacks - A delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese! Get the recipe on diethood.com

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.

Roasted Eggplant and Tomato Sauce Stacks - A delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese! Get the recipe on diethood.com

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!

Roasted Eggplant and Tomato Sauce Stacks - A delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese! Get the recipe on diethood.com

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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4.8 from 5 votes
Roasted Eggplant and Tomato Sauce Stacks - A delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese! Get the recipe on diethood.com
Roasted Eggplant and Tomato Sauce Stacks
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
A delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese!
Course: Dinner
Servings: 4
Calories: 166 kcal
Author: Katerina
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
  1. Preheat oven to 450F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Arrange eggplant slices on the prepared baking sheet and sprinkle each slice with salt; let stand 20 minutes.
  4. Using paper towels, wipe off the moisture from each slice and bake for 10 to 12 minutes, or until browned on top.
In the meantime, prepare the Tomato Sauce.
  1. In a large skillet, heat olive oil over medium heat.
  2. Add onions and peppers; season with salt and pepper and cook until tender, about 3 to 4 minutes, stirring frequently.
  3. Stir in garlic and continue to cook for 30 seconds.
  4. In a mixing bowl, combine tomato sauce, light brown sugar, worcestershire sauce, oregano and parsley; mix until thoroughly combined.
  5. Add tomato sauce mixture to the onion mixture and cook for 1 to 2 minutes or until heated through.
  6. Remove eggplants from oven.
  7. LOWER oven temperature to 350F.
  8. 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.)
  9. Cover the bottom of the baking dish with about 1/4 cup tomato sauce.
  10. Place the 4 largest eggplant slices over the tomato sauce.
  11. Over each slice of eggplant, spread couple tablespoons of tomato sauce and sprinkle with mozzarella cheese.
  12. Repeat layers, ending with cheese. Each stack should consist of 3 eggplant slices.
  13. Bake uncovered for 15 minutes, or until the cheese is melted and the tops turn light brown.
  14. Remove from oven and serve.
Recipe Notes

WW SmartPoints: 6 

Nutrition Facts
Roasted Eggplant and Tomato Sauce Stacks
Amount Per Serving
Calories 166 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 269mg 11%
Potassium 496mg 14%
Total Carbohydrates 16g 5%
Dietary Fiber 5g 20%
Sugars 10g
Protein 5g 10%
Vitamin A 11.8%
Vitamin C 42.2%
Calcium 14.7%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

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23 Responses
  1. Sheryl Jackson

    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.

  2. Mariah @ Mariah's Pleasing Plates

    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!

  3. 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.

  4. 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

  5. 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

    1. 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!

  6. 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.

  7. Jamie @ Love Bakes Good Cakes

    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!

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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