Eggplant Tomato Stack

Dinner
Photo of Eggplant Tomato Stack

Ingredients

  • 2 medium eggplants, sliced lengthwise ~0.75cm thick
  • Sea salt
  • Olive oil
  • 1 small yellow onion, diced
  • 2 large garlic cloves, minced
  • 1/4 tsp red chilli flakes
  • Dash of cinnamon
  • 1 can diced tomatoes
  • 2 tbsp fresh parsley, finely chopped (divided)
  • (OPTIONAL) Cream cheese chunks, to serve

Method

  1. Lightly salt the eggplant slices and let sit briefly. Brown both sides in a hot, oiled cast iron pan until golden (but not burnt). Set aside.
  2. In the same or a separate pan, sauté onion over medium heat for 3–5 minutes.
  3. Add garlic, chilli flakes, 1/2 tsp sea salt, and a dash of cinnamon. Cook for 1 minute until fragrant.
  4. Add the diced tomatoes and simmer for about 5 minutes until slightly thickened.
  5. Remove from heat and stir in half of the parsley.
  6. In a cast iron pan or oven-safe dish, layer sauce, eggplant, more sauce, more eggplant—like a lasagna.
  7. Cover and simmer gently for 45 minutes until the eggplant is silky soft and the sauce has reduced.
  8. Let rest for 10 minutes before slicing.
  9. Garnish with the remaining parsley. Serve warm or at room temperature. Add cream cheese chunks on top if desired.