Goodness Stacked – Easy Eggplant Bake

G and I love a good eggplant dish at any meal, any day of the week. I can’t remember a single grocery trip that we spotted, but skipped buying Indian eggplants. If its in the store, its in our shopping cart. We have some favourite eggplant recipes, and eggplant-parmesan is way up the list. There is a restaurant that serves it just the way we like it. But after I happened to know how much calories it packed, I always make it at home. One time, I accidentally (ahem, lazily) made up an easy method, with fantastic results. Now I make this much often.

These stacks are baked in a ramekin and are done in just 20 minutes. Not to mention, they make for an elegant presentation. Or you can bake them in a casserole for family style meal. Just remember to bake longer.

Easy Eggplant Bake
(serves 2 as main course, 4 as side dish)

Ingredients

Large eggplants – 2, sliced into ¼ inch thick rounds
Juice of a lemon
Oil

Parmesan cheese - optional for vegan version

Sauce

Tomato puree – 1 28 oz can
Red onion/shallot – ¼ cup
Garlic – 1 clove, minced
Red pepper flakes – 1 tsp
Fresh herb (thyme, oregano, rosemary, parsley or cilantro) – 1-2 tbsp, chopped
Oil – a splash
Salt

Method

Preheat oven at 375F. Heat a large skillet, lightly coat the bottom with oil. Toast eggplant slices in batches, laying them in a single layer on the pan. When you take the slices off the pan, hit with a quick squirt of lemon juice.

Meanwhile, heat oil in a sauce pan, sauté onion and garlic until soft. Add tomato puree, red pepper flakes, salt and ½ cup of water. Boil for 12-15 minutes the sauce comes together. Stir in herbs and take off the heat.

Lightly coat 6 ramekins (or a casserole) with oil. Spoon a tbsp of sauce in the bottom. Divide eggplant slices among the ramekins. If needed, apply a little pressure to fit. Spoon remaining sauce, transfer ramekins onto a baking sheet, and bake for 20 minutes. Allow to cool for 5 minutes, flip the stack onto a plate and serve with shredded parmesan cheese, if desired. Boil some whole wheat noodles and serve as a main dish. Or load up your plate with eggplants and a couple of crusty toasts.

For making this a vegan delight, loose the cheese and enjoy with a drizzle of balsamic vinegar and olive oil. The eggplants soak up the tomato juices, and the tomato itself condenses leaving an intense flavor explosion in your mouth. We totally loved it.

This is my entry to Vaishali’s new event It’s A Vegan World. Each month features a world cuisine and this month, its Italian.