These individual eggplant stacks are as beautiful as they are versatile – add ground beef to make them heartier (or shredded mozzarella for a dairy dinner). I’ve included a recipe for homemade tomato sauce as well!
Eggplant Tomato Stacks
Servings
6 Servings
Ingredients
- 1 large long eggplant, peeled and sliced lengthwise into 1/2-inch slices
- 2 eggs beaten
- 1/2 cup fine matzo meal or potato starch seasoned with dried parsley salt and pepper
- Vegetable walnut or hazelnut oil for frying
- 3 cups marinara sauce click for homemade recipe
- Fresh chopped parsley for garnish
Instructions
- 1 Preheat oven to 375°F. 2 Dip the eggplant slices in egg and then in the seasoned matzo meal. 3 Heat 1/4 inch of oil in a large sauté pan over medium-high heat. Fry the eggplant in batches until golden on both sides; remove and drain on paper towels.
- To Assemble the Eggplant Stacks:
- 4 Lightly grease the bottom of a 9×13″ pan. Cover the bottom with a thin layer of sauce. Place one layer of eggplant, top with sauce, top with eggplant and top with sauce again. 5 Bake covered for 20 minutes. 6 Garnish with fresh chopped parsley.
- Dress It Up: For a quick and elegant time saver, warm sauce and pre-plate individual stacks. Alternate 2 or 3 layers of eggplant and sauce and garnish with fresh herbs.
- As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) – Subscribe Now
Yes, I would recommended browning the meat and then adding to the tomato sauce before layering. One pound should work.
To make it meaty, would you brown the ground beef first before adding in the layer to the bake? And any idea of quantity? Thanks!
Sure, you just have to find something that will help the crumbs stick to the eggplant. Maybe a vegan mayo or creamy salad dressing would work.
Any way to veganize this?
EXCELLENT TIP!!!!! Bc otherwise it’s like a SPONGE (when it comes to oil!!! THANKS SO MUCH FOR SHARING!
I have found that if you wet the eggplant, then dip it in breadcrumbs/matzoh meal or potato starch, and then dip it in eggs, the eggplant absorbs much less oil.
I also just adore eggplant! hope you enjoy it!
This looks awesome. I love eggplant and will definitely have to try this out 🙂
Great catch – yes you do — will fix that. Thanks!
looks great – you don’t need to dip the eggplant in egg before coating? thanks
I love this recipe! Someone had made something similar for me recently, but was dairy. I love the idea of the meat!