BAKED EGGPLANT STACK

Food From Friends, Vegetables & Side Dishes

Yield: 6 servings

EGGPLANT:
2 1/2 pounds eggplant, zebra stripe and cut into 1/2-inch slices
Salt
Olive oil for brushing

SAUCE:
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
2 cups drained canned tomatoes, chopped

TOPPING:
2 tablespoons olive oil
4 garlic cloves, minced
1 large onion, chopped
1 1/4 cups drained canned tomatoes, chopped
2/3 cup drained pitted black olives, chopped
2 tablespoons finely chopped fresh parsley, divided
1/4 teaspoon dried thyme
1 tablespoon lemon juice
Salt and pepper to taste

EGGPLANT:

1. Preheat oven to 375°F. Grease cookie sheets.

2. Salt eggplant lightly and place in colander. Press plate over eggplant slices and weight down with cans. Drain 30 minutes. Rinse and pat dry with paper towels.

3. Place eggplant slices on sheet, brush with oil and roast until tender but firm.

SAUCE:

1. Heat oil in medium saucepan and sauté garlic until soft.

2. Add tomatoes and simmer 20 minutes.

TOPPING:

1. Heat oil in medium saucepan and sauté garlic and onions until soft. Add tomatoes and olives; reduce heat and simmer uncovered, 15 minutes.

2. Add 4 teaspoons parsley, thyme, lemon juice, salt and pepper.

ASSEMBLY:

1. Reduce oven temperature to 350°F. Grease cookie sheet.

2. Spoon 2 tablespoons sauce in 6 puddles on sheet. Divide and layer eggplant onto sauce. Cover with topping and remaining sauce. Bake 15 minutes. Sprinkle with remaining parsley before serving.