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Eggplant Stacks

Name: Eggplant Stacks
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings.
Cuisine: Mediterranean
Ingredients: 1 small onion, chopped; 1 garlic clove, minced; 4 teaspoons canola oil, divided; 2 medium tomatoes, peeled and chopped; 1 tablespoon lemon juice; 1 teaspoon dried basil; 1/4 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/8 teaspoon pepper; 1 small eggplant, cut into 1/4-inch slices; 1/3 cup shredded Swiss cheese

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 25 min.

Makes

2 servings

Updated: Oct. 16, 2022

A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. This dish would serve nicely as a vegetarian entree.—Marjorie Palla, Moraga, California

Eggplant Stacks Recipe photo by Taste of Home

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Ingredients

1 small onion, chopped
1 garlic clove, minced
4 teaspoons canola oil, divided
2 medium tomatoes, peeled and chopped
1 tablespoon lemon juice
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1 small eggplant, cut into 1/4-inch slices
1/3 cup shredded Swiss cheese

Directions

In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts

1 each: 252 calories, 15g fat (4g saturated fat), 16mg cholesterol, 356mg sodium, 24g carbohydrate (12g sugars, 10g fiber), 9g protein.

Eggplant Stacks

Ingredients

Directions

Nutrition Facts

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