Sunday Supper Suggestion, Eggplant Stacks - Our Sunday Cafe
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Sunday Supper Suggestion, Eggplant Stacks

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

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.

Mild and delicious 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, a hearty vegetable side dish that would also be a wonderful meatless entree.
Eggplant Stacks, these are delicious. Don't let their plain looks fool you!

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 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.


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1 comment

  1. Oh yum! I can't wait until my eggplants are ready to harvest!


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