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, these are delicious. Don't let their plain looks fool you!|
adapted from: The family recipes of Jimmy and Roslyn Carter
1 large eggplant, peeled if desired (the peel can toughen when baked....) sliced 1 inch thick. Keep butt end, dice, add to the tomato mixture.
salt and pepper
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.
Bake 350 degrees 15-20 minutes.
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