Eggplant Stacks

I love going to the farmer’s market to find new vegetables and fruits to try.  This recipe was created after my visit to the local farmer’s market where I found a couple of beautiful eggplant.  One of the great things about eggplant is that it will pick any flavor you pair with it, such as the tomatoes in the recipe below.  It’s best to salt, rest and then rinse the eggplant prior to cooking, but this recipe can be made without that step.


Two 10-12 inch eggplants, washed and sliced in 1/4 inch to 1/2 inch slices

1 block Follow Your Heart provolone slices, quartered

3-4 small fresh tomatoes, sliced (best if about the same diameter as the eggplants)

1/4 to 1/2 cup chicken stock (use veggie for a vegetarian/vegan dish)

1/3 of a small can tomato paste

1 can petite diced tomatoes, well-drained

2 large cloves garlic, minced

Extra Virgin Olive Oil

about 1 teaspoon fresh oregano or thyme, minced

1 large or 2 small bay leaves

salt and pepper, to taste


In a small saucepan combine stock, tomato paste, seasonings, and garlic; add a splash of the olive oil and heat through.  Preheat oven to 350°F.  In a glass baking dish, place a small amount of the sauce and then layer as follows:  eggplant, tomato slices, cheese slices, sauce and repeat until dish is full.  Bake 30 minutes or so until eggplant is tender and sauce is bubbling.

Serve with seasoned lentils or over roasted spaghetti squash.



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