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Eggplant Stacks

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Walking through Trader Joe's the other day after work, I came upon a display of shiny, chubby eggplants. While eggplant is one of those vegetables I am learning to enjoy cooked in new ways, I knew right away what I would make with it and placed one in my cart.

Eggplant Stacks
This dish is short on looks, but long on delicious flavor!

It has been may years since I made this recipe. Actually since the years that Jimmy Carter was president. It is one of those dishes that is just as good to offer up to company as it is for your own loved ones any day of the week. Made with fresh vegetables, a few whole wheat bread crumbs and a sprinkle of cheese. I think you will like it also.


Eggplant Stacks
adapted from: The family recipes of Jimmy and Roslyn Carter
serves 6-8

1 large eggplant, peeled if desired (the peel can toughen when baked....) sliced 1 inch thick. Keep the butt end, dice, add to the tomato mixture.
salt and pepper
olive oil
1 small onion
2 cloves of minced garlic
2 c minced tomatoes (14 oz can drained works well)
1/4 t thyme leaves, crumbled
additional salt and pepper
1/4 c minced parsley
1/2 c (1 slice) fresh whole wheat bread crumbs
1 c grated Swiss cheese (Swiss is best for the nutty flavor, but you may substitute cheddar) OR thin sliced Swiss Cheese

Place eggplant pieces on a flat baking pan, brush with oil, season with salt and pepper, broil until lightly brown, turn and repeat.


Remove eggplant from broiler, set aside.


In a skillet, add olive oil and saute the onion and garlic along with the diced eggplant, until golden, season with salt and pepper along with the thyme. Stir in the tomatoes, cook and stir until most of the moisture is gone. Stir in the bread crumbs and parsley.


Spoon evenly onto the eggplant slices in mounds.

Not everyone at the table likes Swiss Cheese.....

Evenly sprinkle with the grated Swiss cheese or top with a thin slice.

Bake 350 degrees 15-20 minutes.

Enjoy

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this post shared with:
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
weekend cooking @ beth fish reads
full plate thursday @ miz helen's
simple homestead hop @ our simple homestead
happiness is homemade @ blogghetti

4 comments

  1. Melynda, I saw this recipe this morning while I was still half asleep. Later I went to the Y and the entire time I was working out, I was thinking about it. I stopped on the way home to buy eggplant; I am making it for supper tonight! Thanks for another great inspiration, Rocquie

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  2. Ok, these look awesome. I sure hope eggplant is still available at the farmers market this week. Otherwise, this is going on the list for fall eating (when we switch to grocery store veggies).

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  3. Love this idea of veggie stacks, thanks for sharing with Hearth and soul blog hop, pinning.

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  4. Hi Melynda,
    I just love your recipe, and if its been around since Jimmy Carter is has stood the test of time. Always good to see you here at the party with your awesome food! Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back soon!
    Miz Helen

    ReplyDelete

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